Which of the following is used in the production of leavened bread

Options

A. Aspergillus
B. Rhizopus
C. Saccharomyces
D. None above

Answer

### Step-by-Step Solution:

1. **Identify the Question**: The question asks which organism is used in the production of leavened bread.

2. **Understand the Process of Leavening**: Leavening is the process that causes the dough to rise, making the bread light and airy. This process is primarily due to the production of carbon dioxide gas.

3. **Know the Key Organism**: The primary organism used in the production of leavened bread is yeast. Specifically, the strain of yeast known as **Saccharomyces cerevisiae** is commonly used.

4. **Role of Saccharomyces cerevisiae**: This yeast ferments the sugars present in the dough. During fermentation, it produces carbon dioxide and alcohol. The carbon dioxide gas gets trapped in the dough, causing it to expand and rise.

5. **Result of Fermentation**: As the dough rises, it becomes porous due to the bubbles of carbon dioxide. When baked, the gas escapes, leaving behind a soft and airy structure in the bread.

6. **Conclusion**: Based on the information, the answer to the question is **Saccharomyces cerevisiae**, commonly referred to as Baker's yeast.

### Final Answer:
The organism used in the production of leavened bread is **Saccharomyces cerevisiae**.

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