What is the reason behind production of large holes in ‘Swiss Cheese’?

1. A. The production of large amount of CO2 and H2 by Trichoderma polysporum
2. B. The production of large amount of CO2 and H2 by lactic acid bacteria called Lactobacillus
3. C. The production of large amount of CO2 by Propionibacterium sharmanii
4. D. The production of large amount of CO2 by Clostridium butylicum

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