Explain the role of microbes in household food products.

Explanation

a. Lactic acid bacteria: Lactic acid Bacteria (LAB) grow in milk and convert it to curd. LAB produces acids that coagulate and partialy digest milk proteins. A small amount of curd added to fresh milk as inoculums or starter. LAB improves nutritional quality of milk by increasing vitamin `B_(12)`.
LAB plays very important role in checking disease causing microbes.
b. Dough, used to make dosa and idlis also fermented by bacteria. The puffed up appearance of dough is due to the production of `CO_(2)`.
c. Baker.s yeast (Saccharomyces cervisiae) is used to making bread.
d. Toddy a traditional drink is made by fermentation of sap from palms.
e. Large holesin Swiss cheese are due to production of large amount of `CO_(2)` by a bacterium named Propionibacterum sharmanii.
f. the Roquefort cheese is ripened by specific fungi which gives specific flavor.