ACCORDING TO THE SPECIALISTS AT SACCO, THE FOLLOWING BACTERIA MAY BE THE CAUSE OF HOLES IN PARMESAN CHEESE:

* CLOSTRIDIUM TYROBUTIRRICUM

* ADVENTITIOUS PROPIONIBACTERIAS SPP

* HETEROFERMENTATIVE LACTOBACILLI (SUCH AS Lb. FERMENTUM).

E.COLI DUE TO THE OVERPRODUCTION HYDROGEN, GIVES VERY SMALL HOLES.