Question

Which mold is responsible for the characteristic blue marbling in blue-veined cheese?

• A. \textit{Rhizopus oryzae}
• B. \textit{Penicillium roqueforti}
• C. \textit{Aspergillus niger}
• D. \textit{Penicillium camemberti}

Hint:

- Blue cheeses → \textit{Penicillium roqueforti}. - White cheeses (Brie, Camembert) → \textit{Penicillium camemberti}. - Tempeh → \textit{Rhizopus oryzae}. - Industrial citric acid → \textit{Aspergillus niger}.

Answer 1

The Correct Option is B

Step 1: Identify the microorganism.
Blue-veined cheeses like Roquefort, Gorgonzola, and Stilton are characterized by blue-green streaks. These are due to the growth of the mold \textit{Penicillium roqueforti}.

Step 2: Eliminate wrong options.
- (A) \textit{Rhizopus oryzae} → used in fermentation (e.g., tempeh), not cheese.
- (B) \textit{Penicillium roqueforti} → correct mold for blue cheeses.
- (C) \textit{Aspergillus niger} → used in citric acid production, not cheese.
- (D) \textit{Penicillium camemberti} → used in Camembert and Brie (white surface-ripened cheeses), not blue-veined cheeses.

Step 3: Conclude.
Therefore, the correct mold is Penicillium roqueforti. Final Answer: \[ \boxed{\text{(B) Penicillium roqueforti}} \]