The species of Penicillium used in ripening/maturation of cheese other than P camemberti is

Options

A. P. notatum
B. P. chrysogenum
C. P. roqueforti
D. P. vermiculatum

Answer

To solve the question regarding the species of Penicillium used in the ripening/maturation of cheese other than Penicillium camemberti, we can follow these steps:

### Step-by-Step Solution:

1. **Understand the Question**: The question asks for a species of Penicillium used in cheese ripening, excluding Penicillium camemberti.

2. **Identify the Relevant Fungi**: Recognize that Penicillium is a genus of fungi that includes several species, some of which are utilized in cheese production.

3. **Recall Known Species**: From prior knowledge or study, recall that Penicillium camemberti is commonly used in soft cheeses like Camembert.

4. **Identify Another Species**: The other species of Penicillium that is known for its role in cheese maturation is Penicillium roqueforti, which is used in the production of blue cheeses.

5. **Evaluate the Options**: If provided with options, eliminate those that are not relevant. For example, Penicillium notatum and Penicillium chrysogenum are not used in cheese making.

6. **Select the Correct Answer**: Conclude that the species of Penicillium used in cheese ripening, other than Penicillium camemberti, is Penicillium roqueforti.

### Final Answer:
The species of Penicillium used in ripening/maturation of cheese other than Penicillium camemberti is **Penicillium roqueforti**.