Which of the following is used in the production of curd,butter,cheese,sweets,etc.?

Assertion: Yeasts such as $Saccharomyces \text{ } cerevisiae$ are used in the baking industry.
Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

Which role is played by Lactobacillus in our stomach?

Which among the following products of microbes is not obtained from fungi?

Which acid is produced during the fermentation process used to make pickles?

The dough used for making dosa and idli is fermented by which organisms,and what causes it to appear puffed up?