- A Lactobacillus
- B Saccharomyces cerevisiae
- C Penicillium roqueforti
- D Aspergillus niger
Correct answer: C. Penicillium roqueforti
Explanation: Roquefort cheese is ripened with the fungus Penicillium roqueforti, which gives it its distinctive blue-green mould and sharp flavour.
Concept context
Microorganisms in food, medicine, sewage treatment, biocontrol, and biofertilizers