Question

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 :

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

Hint:

Remember that *Brevibacterium linens* is a "secondary" cheese flora. It cannot ferment lactose (milk sugar) and instead feeds on the lactic acid produced by the primary starter cultures.

Answer 1

The Correct Option is C