The $Streptococcus$ $lactis$ is responsible for:

  • A
    Conversion of milk into curd
  • B
    Conversion of molasses into alcohol
  • C
    Tanning of leather
  • D
    Flavouring the leaves of tea and tobacco

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The dough used for making dosa and idli is fermented by ......... and it appears puffed up due to the production of ......... in it.

Dough kept overnight in warm weather becomes soft and spongy because of

Which of the following food items involve the significant contribution of microorganisms in their production?

$A$: After $24 \; \text{hours}$, toddy becomes unpalatable.
$R$: Toddy left for a few hours undergoes fermentation.

Name a microbe used for the production of Swiss cheese.

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