Roquefort cheese acquires a particular flavor through ripening with which microorganism?

Fungi

The correct answer is Option (2) - Fungi.

Roquefort cheese is a blue cheese that is made from sheep's milk. The blue color and characteristic flavor of Roquefort cheese are due to the growth of a fungus called Penicillium roqueforti. This fungus is added to the cheese during the ripening process, and it produces a variety of compounds that give Roquefort cheese its unique flavor.

The growth of Penicillium roqueforti in the cheese is responsible for the distinct flavor and aroma of Roquefort cheese. The fungus breaks down the proteins and fats in the cheese, resulting in the development of complex flavors, including the tangy and slightly spicy notes that are characteristic of Roquefort cheese.

During the ripening process, the cheese is carefully monitored and controlled to ensure the growth of Penicillium roqueforti is maintained at optimal levels. The specific conditions of temperature and humidity are maintained in the cheese aging caves to promote the growth of the fungus and achieve the desired flavor and texture.

Yeasts are single-celled fungi that are used in the production of bread, wine, and beer. Bacteria are single-celled organisms that are found in all environments, including the human body. Neither yeasts nor bacteria are responsible for the characteristic flavor of Roquefort cheese.