Question:
Given below are two statements pertaining to bacteria used in cheese making.
Statement (I) : Propionibacteria species are Gram +ve rods that cause eye by lactate metabolism in Swiss type of cheese.
Statement (II) : Leuconostoc mesemteroids subsp. cremoris is Gm +ve cocci produce eye in Gouda and Edam cheese by lactate metabolism.
In light of the above statements, choose the most appropriate answer from the options given below.
Given below are two statements pertaining to bacteria used in cheese making.
Statement (I) : Propionibacteria species are Gram +ve rods that cause eye by lactate metabolism in Swiss type of cheese.
Statement (II) : Leuconostoc mesemteroids subsp. cremoris is Gm +ve cocci produce eye in Gouda and Edam cheese by lactate metabolism.
In light of the above statements, choose the most appropriate answer from the options given below.
Statement (I) : Propionibacteria species are Gram +ve rods that cause eye by lactate metabolism in Swiss type of cheese.
Statement (II) : Leuconostoc mesemteroids subsp. cremoris is Gm +ve cocci produce eye in Gouda and Edam cheese by lactate metabolism.
In light of the above statements, choose the most appropriate answer from the options given below.
Show Hint
Remember the metabolic pathways of cheese bacteria:
- *Propionibacterium* \(\rightarrow\) Lactate fermenter (\(CO_2\) \(\rightarrow\) Swiss eyes).
- *Leuconostoc* & *Lactococcus lactis* subsp. *diacetylactis* \(\rightarrow\) Citrate fermenter (Diacetyl & \(CO_2\) \(\rightarrow\) Gouda eyes).
- *Leuconostoc* & *Lactococcus lactis* subsp. *diacetylactis* \(\rightarrow\) Citrate fermenter (Diacetyl & \(CO_2\) \(\rightarrow\) Gouda eyes).
Updated On: Jul 21, 2026
- Both Statement (I) and Statement (II) are correct.
- Both Statement (I) and Statement (II) are incorrect.
- Statement (I) is incorrect but Statement (II) is correct.
- Statement (I) is correct but Statement (II) is incorrect.
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Starter and secondary cultures used in cheese making metabolize different substrates (like lactose, lactate, or citrate) to produce flavor compounds and carbon dioxide gas, which can form eyes (holes) in the cheese.
Step 2: Detailed Explanation:
Let us analyze the biological activity described in both statements:
- Statement (I): Propionibacteria (such as *Propionibacterium freudenreichii* subsp. *shermanii*) are Gram-positive, rod-shaped bacteria.
During the ripening of Swiss-type cheeses (like Emmental), they ferment lactic acid (lactate) produced by the primary starter cultures.
This fermentation produces propionic acid, acetic acid, and carbon dioxide (\(CO_2\)) gas:
\[ 3\ \text{Lactate} \rightarrow 2\ \text{Propionate} + 1\ \text{Acetate} + 1\ CO_2 + 1\ H_2O \]
The released \(CO_2\) gas collects in pockets within the cheese curd, forming the characteristic large eyes. Therefore, Statement (I) is correct.
- Statement (II): *Leuconostoc mesenteroides* subsp. *cremoris* is a Gram-positive, spherical bacterium (coccus).
While it produces small eyes in cheeses like Gouda and Edam, it does so by metabolizing citrate (citric acid), not lactate.
This citrate metabolism produces diacetyl (a key flavor compound) and \(CO_2\) gas, which forms the small eyes.
Therefore, Statement (II) is incorrect because it specifies "lactate metabolism" instead of "citrate metabolism".
Step 3: Final Answer:
Statement (I) is correct but Statement (II) is incorrect.
Starter and secondary cultures used in cheese making metabolize different substrates (like lactose, lactate, or citrate) to produce flavor compounds and carbon dioxide gas, which can form eyes (holes) in the cheese.
Step 2: Detailed Explanation:
Let us analyze the biological activity described in both statements:
- Statement (I): Propionibacteria (such as *Propionibacterium freudenreichii* subsp. *shermanii*) are Gram-positive, rod-shaped bacteria.
During the ripening of Swiss-type cheeses (like Emmental), they ferment lactic acid (lactate) produced by the primary starter cultures.
This fermentation produces propionic acid, acetic acid, and carbon dioxide (\(CO_2\)) gas:
\[ 3\ \text{Lactate} \rightarrow 2\ \text{Propionate} + 1\ \text{Acetate} + 1\ CO_2 + 1\ H_2O \]
The released \(CO_2\) gas collects in pockets within the cheese curd, forming the characteristic large eyes. Therefore, Statement (I) is correct.
- Statement (II): *Leuconostoc mesenteroides* subsp. *cremoris* is a Gram-positive, spherical bacterium (coccus).
While it produces small eyes in cheeses like Gouda and Edam, it does so by metabolizing citrate (citric acid), not lactate.
This citrate metabolism produces diacetyl (a key flavor compound) and \(CO_2\) gas, which forms the small eyes.
Therefore, Statement (II) is incorrect because it specifies "lactate metabolism" instead of "citrate metabolism".
Step 3: Final Answer:
Statement (I) is correct but Statement (II) is incorrect.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Introduction to Dairy Microbiology Questions
- Given below are the characteristics of Breribacterium linens, a secondary flora of cheese.
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria : - Match List-I with List-II
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration
Choose the correct answer from the options given below : - Ricotta is a soft, unripened variety of whey cheese. Ricotta cheese may be considered as a protein co-precipitate having low shelf-life. Probiotic Ricotta cheese was prepared by incorporation of probiotic organism in Ricotta cheese. Ricotta cheese is a good carrier medium of probiotic organism because of high moisture, high pH, low salt and oxygen.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): It was observed during the study that survival of probiotic organism in Ricotta cheese matrix is higher as compared to MRS medium during experimental digestion process.
Reason (R): Higher salt content of cheese might be helpful to provide better protection to organism during harsh digestive condition.
In light of the above statements, choose the correct answer from the options given below. - The following statements are describing the production of vitamins through from fermentation of whey. Choose the correct answer from the options given below:
(A) Vitamin B12 production by Propionibacterium shermanii can be done by using several substrates including cheese whey
(B) This organism (P. shermanii) grows aerobically and produces propionic acid, which accumulates in the medium.
(C) Most industrial processes for the production of vitamin B12 by P. shermanii require neutralization of the accumulated propionic acid to keep the culture growing logarithmically.
(D) The formation of vitamin take place during the later part of the fermentation after the organism approaches maximum growth. - The defect, known as "mould buttons" in sweetened condensed milk is caused by :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions