The microbe used for making bread is
Saccharomyces cerevisiae
Saccharomyces ellipsoidens
Saccharomyces pireformis
Saccharomyces sake
The large holes in swiss cheese are due to production of a large amount of ...$A$... by a bacterium ...$B$.... Here $A$ and $B$ refers to
Baker's yeast is
The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour because
...$A$... released by $LAB$ during growth coagulate and partially digest ...$B$.... Here $A$ and $B$ refers to
Milk is converted into curd $(yoghurt)$ by biological activity of