The microorganism that converts milk into curd is ..........

During the production of bread,the release of $CO_2$ is caused by the action of:

Which vitamin content is increased by Lactic Acid Bacteria $(LAB)$ in milk?

Study the following flow chart that shows curd formation from milk and select the correct option for $A$ and $B$.
Milk is incubated with curd
$\downarrow$
$LAB$ shows growth in milk
$\downarrow$
Production of .....$A$.....
$\downarrow$
Coagulation and digestion of milk protein
$\downarrow$
Improved nutritional quality by increased ....$B$....

Which gas is primarily produced by microbes during the fermentation of dough,cheese making,and the production of beverages?

What is the beneficial role of $LAB$ in our stomach?