The byproduct of fermentation that creates the characteristic holes in swiss cheese is a. carbon dioxide.
Swiss cheese is a cheese made in Switzerland.
Swiss cheese is, usually, a semihard cheese made from cows milk with a characteristic holes.
Fermentation of milk is a metabolic process in which lactic acid and carbon dioxide are produced from sugar lactose:
C₆H₁₂O₆ → CH₃CHOHCOOH + C₂H₅OH + CO₂
Carbon dioxide (CO₂) is a gas. It gets stuck in swiss cheese and it makes bubbles, which make holes.
Fermentation is a way of extracting energy from molecules and it is the oldest metabolic pathway.
More about fermentation: brainly.com/question/11554005
#SPJ4
