Biology · Microbes in Human Welfare · NEET
A specific fungus (a mould) is grown on Roquefort cheese during ripening, and this fungus gives it its particular flavour. This fungus belongs to the genus Penicillium. NCERT itself only writes 'a specific fungi,' so for NEET, remember: Roquefort = fungus/mould (Penicillium), not a bacterium.
Fungi. Roquefort is ripened by growing a fungus (mould) on it. This is the key contrast with Swiss cheese, whose large holes come from a bacterium, Propionibacterium sharmanii, that makes a lot of CO2. So bacteria give Swiss its holes; fungi give Roquefort its flavour.
The specific microbe used decides it. NCERT says different cheeses are known by their characteristic texture, flavour and taste, and this specificity comes from the microbe used. Change the microbe, and you change the cheese. This is a favourite NEET one-liner.
They are different species of the same genus. Penicillium species (like P. roqueforti) ripen cheese and give flavour, while Penicillium notatum/chrysogenum produce the antibiotic penicillin. NEET can trap you here: cheese-ripening Penicillium is about food flavour, not antibiotics.
No. Here the mould is used on purpose to ripen the cheese and improve flavour and texture. This is controlled microbial action, similar to how Lactobacillus is used on purpose to turn milk into curd. It is beneficial microbe use, one of the main ideas of this chapter.
Try the real previous-year questions from this chapter — each with the answer and a full solution.
A species of Penicillium (a mould). NCERT states Roquefort cheese is ripened by growing 'a specific fungi' on it, which gives it a particular flavour.
It is a direct one-line fact from the Microbes in Human Welfare chapter, often paired with Swiss cheese in matching or reason-based questions. Remember: Roquefort = fungus for flavour, Swiss = bacterium for holes.
A large amount of CO2 produced by the bacterium Propionibacterium sharmanii during ripening. This is the common contrast asked with Roquefort cheese.
Yes. Cheese is one of the oldest foods made using microbes. Bacteria and fungi are used on purpose to give each cheese its texture, flavour and taste.
