Which of the following microbe is used for ripening of Swiss cheese?

Penicillium roquefortii

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Penicillium camembertii

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Propionibacterium shermanii

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Streptomyces griseus

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Solution

The correct option is C Propionibacterium shermanii
The large holes in ‘Swiss cheese’ are due to production of a large amount of $C O_{2}$ by a bacterium named Propionibacterium shermanii.

The ‘Roquefort cheese’ are ripened by growing a Penicillium roquefertii on them, which gives them a particular flavour.

Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of Camembert cheese.

Streptomyces griseus bacterium produces the antibiotic streptomycin.

Suggest Corrections

Column I (Organism)	Column II (Uses)
A. Penicillium roqueforti	I. Milk into curd
B. Propionibacterium shermanii	II. Bread
C. Saccharomyces cerevisiae	III. Swiss cheese
D. Lactobacillus	IV. Blue cheese