Question

Roquefort cheese is ripened by using a
(a) Type of yeast
(b) Fungus
(c) Bacterium
(d) Cyanobacteria

Answer 1

This organism is not a unicellular organism. This is a multicellular organism, facultative parasite, and saprophytic in nature. It was first discovered by Alexander Flemming.

Complete step by step answer:
Roquefort cheese is ripened by using a fungus/fungi. It is known as Propionibacterium roqueforti. Roquefort cheese is a sheep milk blue cheese, which comes from the South of France. This fungus gives it a particular flavor.
So, the correct answer is ‘Fungus’.

Additional information:
- Cheese is one of the oldest food items in which microbes are used.
- It is a partially degraded concentrate of milk fat and casein.
- Different varieties of cheese are known by their characteristic texture, flavor, and taste. The specificity is determined by the microbes used. For example, large- holed Swiss cheese is ripened with the help of the bacterium Propionibacterium shermanii.
- Camembert cheese is ripened by Penicillium camemberti.
There are three types of cheese:
- Soft cheese (50- 80% water)
- Semi-hard (45% water)
- Hard (<40% water)
- Fungi is an achlorophyllous, eukaryotic, heterotrophic, spore- producing, thalloid organism.
- Fungi is a source of antibiotics, organic acids, enzymes, fermentation of dough to produce bread, fermented preparation of dosa, alcoholic fermentation to produce alcohol with the help of yeast.
- Bacteria Lactobacillus commonly known as Lactic acid bacteria is present in milk and converted into curd.
- Saccharomyces cerevisiae is a type of yeast (unicellular fungi) which is known as baker’s yeast and brewer’s yeast.

Note:
- It is assumed that cheese was created accidently around 4,000 years ago.
- Cheese is a word derived from latin word caseus, which means to ferment or to sour.
- Recently, cheese is also manufactured from almond and soy milk.