Cheese muturation is connected with

Options

A. Aspergillus oryzae
B. Aspergillus niger
C. Penicillium camemberti
D. Penicillium chrysogeum

Answer

**Step-by-Step Solution:**

1. **Understanding Cheese Maturation**: Cheese maturation, also known as cheese ripening, is a process that involves the transformation of cheese from its fresh state to a more flavorful and aromatic product. This process is largely influenced by specific microorganisms.

2. **Identifying the Microorganisms**: We need to evaluate the options provided to determine which microorganism is primarily involved in cheese maturation.

3. **Evaluating Option A - Aspergillus oryzae**: This fungus is known for its role in the production of alcoholic beverages, such as sake, and is not involved in cheese maturation. Therefore, this option is incorrect.

4. **Evaluating Option B - Aspergillus Niger**: This fungus is associated with black mold disease, particularly affecting fruits and vegetables. It does not play a role in cheese maturation, making this option incorrect as well.

5. **Evaluating Option C - Penicillium camemberti**: This is the key microorganism involved in the maturation of cheese, particularly in the production of soft cheeses like Camembert and Brie. It contributes to the flavor and texture of the cheese during the ripening process. Thus, this option is correct.

6. **Evaluating Option D - Penicillium chrysogenum**: While this fungus is known for its role in the production of antibiotics and can grow on salted foods, it is not primarily associated with cheese maturation. Therefore, this option is also incorrect.

7. **Conclusion**: After evaluating all the options, we conclude that the correct answer to the question "Cheese maturation is connected with" is **Penicillium camemberti**.

**Final Answer**: The correct answer is **Penicillium camemberti** (Option C).

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