The principal agent of alcoholic fermentation and bread making is :

Options

A. Schizosaccharomyces octosporous
B. saccharomyces cerevisiae
C. saccharomyces ellipsiodeus
D. Both (B) and (C)

Answer

To solve the question about the principal agent of alcoholic fermentation and bread making, we can follow these steps:

### Step 1: Understand the question
The question asks for the principal agent responsible for alcoholic fermentation and bread making. This means we are looking for a type of yeast or microorganism that plays a key role in these processes.

### Step 2: Analyze the options
We have four options to consider:
1. **Scyzosaccharomyces octosporus**
2. **Saccharomyces cerevisiae**
3. **Saccharomyces ellipsoideus**
4. **Both B and C**

### Step 3: Evaluate each option
- **Option 1: Scyzosaccharomyces octosporus** - This is a type of yeast, but it is not the principal agent used in alcoholic fermentation or bread making. Therefore, this option is incorrect.

- **Option 2: Saccharomyces cerevisiae** - This is a well-known yeast species that is extensively used in both alcoholic fermentation (like brewing beer) and bread making (as it helps the dough rise). This option is correct.

- **Option 3: Saccharomyces ellipsoideus** - This yeast is also used in brewing but is not the primary agent for bread making. Thus, this option is incorrect.

- **Option 4: Both B and C** - Since option C is incorrect, this option is also incorrect.

### Step 4: Conclusion
After evaluating all the options, the correct answer is **Saccharomyces cerevisiae** as it is the principal agent of alcoholic fermentation and bread making.

### Final Answer
The principal agent of alcoholic fermentation and bread making is **Saccharomyces cerevisiae**.

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