Question

Roquefort cheese: Penicillium roqueforti :: Swiss cheese:________

• A. Penicillium camemberti
• B. Saccharomyces cerevisiae
• C. Salmonella typhi
• D. Propionibacterium sharmanii

Answer 1

The correct option is D Propionibacterium sharmanii

Swiss cheese is characterised by the presence of large holes created due to the production of carbon dioxide by the bacterium Propionibacterium sharmanii during the ripening process.

Fig: Swiss cheese

Roquefort cheese is obtained from the fermentation of sheep’s milk. This cheese comes from the south of France. It is ripened by using a fungus called Penicillium roqueforti. The growth of the mold appears as greenish-blue strings on the cheese which is why it is categorised as a blue cheese.

Fig: Roquefort cheese

Camembert cheese is obtained from the cow's milk. This cheese is ripened by the action of Penicillium camemberti. This cheese is known for its smooth texture.

Saccharomyces cerevisiae or baker's yeast is used for the production of bread.

Salmonella typhi is a pathogenic bacteria that causes typhoid fever in human beings.