Question

Which of the following microorganism plays an important role in the early stages of cheese production?
(A). Brevibacterium linens
(B). Penicillium candidum
(C). Lactococcus cremoris
(D). Lactococcus lactis
Choose the correct answer from the options given below:

• A. (A) and (B) only.
• B. (A), (B) and (D) only.
• C. (B), (C) and (D) only.
• D. (C) and (D) only.

Hint:

For cheesemaking, remember: \textbf{Lactococcus} and \textbf{Streptococcus} are generally the "starter" cultures (early stage). \textbf{Penicillium}, \textbf{Brevibacterium}, and \textbf{Propionibacterium} are generally "ripening" cultures (later stage).

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Cheese production involves two main microbial stages: an initial fermentation by starter cultures and a later ripening or aging stage involving secondary microflora. The question asks about the microorganisms important in the early stages.
Step 2: Detailed Explanation:
The early stage of cheesemaking is the fermentation of lactose (milk sugar) into lactic acid. This acidification is crucial for curd formation (coagulation) and preventing the growth of spoilage organisms. The microorganisms responsible for this are called starter cultures.
(A) Brevibacterium linens: This bacterium is part of the secondary flora responsible for the surface ripening of certain cheeses, like Limburger and Muenster. It produces the characteristic orange-red rind and strong aroma. This is a ripening agent, not an early-stage starter.
(B) Penicillium candidum: This is a mold used for the ripening of soft cheeses like Camembert and Brie. It grows on the surface, forming the white, "bloomy" rind. This is a ripening agent.
(C) Lactococcus cremoris: This is a Lactic Acid Bacterium (LAB) and is one of the most common and important mesophilic starter cultures used in the production of cheeses like Cheddar and Gouda. It performs the initial lactic acid fermentation.
(D) Lactococcus lactis: This is another key Lactic Acid Bacterium, often used in conjunction with L. cremoris as a primary mesophilic starter culture. It is crucial for the early acidification stage.
Step 3: Final Answer:
Both Lactococcus cremoris and Lactococcus lactis are primary starter cultures responsible for the initial fermentation in the early stages of cheese production. Therefore, (C) and (D) are the correct answers.