Q42 / 226 · NTA Abhyas (NEET) 2020 · Zoology · Microbes in Human Welfare

Swiss cheese is ripened by

  • Correct answer
    A
    Propionibacterium shermanii
  • B
    Penicillium roqueforti
  • C
    Penicillium camemberti
  • D
    Streptococcus lactis

Solution

Swiss cheese is characterized by large holes formed due to the amount of CO2 released by Propionibacterium shermanii, Penicillium roqueforti is involved in ripening of the Roquefort cheese. Camembert cheese is ripened by Penicillium camemberti.

Hence, the correct answer is option: 'A'.

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