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Which of the following helps in the ripening of Camembert cheese?

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in Biology – Class 12 by (271k points)
Which of the following helps in the ripening of Camembert cheese?

(a) Penicillium roquefortii

(b) Propionibacterium sharmani

(c) Penicillium camembertii

(d) Leuconostoc citrovorum

This question was addressed to me in an online interview.

This key question is from Microbes in Household Products-2 in division Microbes in Human Welfare of Biology – Class 12

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Correct choice is (c) Penicillium camembertii

To explain I would say: Ripening of cheese is carried out with the help of specific microbes. For example, Camembert cheese is ripened with the help of Penicillium camembertii. Roquefort cheese and Swiss cheese are ripened with the help of Penicillium roquefortii and Propionibacterium sharmani respectively.

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