Microbes in Household Food Processing — Prelims Questions

Which of the following microorganisms is primarily responsible for the leavening of bread dough?

Which gas is primarily responsible for the 'puffed-up' appearance of idli and dosa batter?

Which of the following is NOT a direct benefit of microbial fermentation in household food processing?

The large holes in Swiss cheese are due to the production of a large amount of $CO_2$ by a bacterium named:

Which of the following is an enzyme commonly used to coagulate milk proteins during cheese production?

Which of the following statements about probiotics is correct?