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.

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.