Which microbe is used for the production of Swiss cheese?

Which cheese is characterized by the presence of large holes?

Identify the mis-matched pair from the following list of microorganisms and their commercial products.

Match the following (column-$I$ with column-$II$):

Column-$I$ (Microbes)	Column-$II$ (Organic acid)
$a$. Aspergillus niger	$(i)$ Butyric acid
$b$. Clostridium butylicum	$(ii)$ Citric acid
$c$. Acetobacter aceti	$(iii)$ Lactic acid
$d$. Lactobacillus	$(iv)$ Acetic acid

$A$: Wine and beer are produced by distillation of the fermented broth.
$R$: Different types of alcoholic drinks are obtained only by fermentation,always followed by distillation process.

Trichoderma polysporum is a source of