Practicing Success
Observe the following block of cheese, the depression in this cheese are due to: |
Release of ethanol by Aspergillus niger. Release of lactic acid by Lactobacillus. Release of CO2 by Propionibacterium sharmanii. Release of CO2 by Saccharomyces cerevisiae |
Release of CO2 by Propionibacterium sharmanii. |
The correct answer is Option (3)- Release of CO2 by Propionibacterium sharmanii. Different varieties of cheese are known by their characteristic texture, flavour and taste, the specificity coming from the microbes used. For example, the large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii. The ‘Roquefort cheese’ are ripened by growing a specific fungi on them, which gives them a particular flavour. |