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

Options

A. Streptococcus
B. Staphylococcus
C. Lactobacillus
D. Saccharomyces

Answer

To determine which microorganism is used in the production of leavened bread, we will analyze each option provided in the question.

### Step-by-Step Solution:

1. **Identify the Options**: The options given are:
- Streptococcus
- Staphylococcus
- Lactobacillus
- Saccharomyces

2. **Analyze Streptococcus**:
- Streptococcus species, particularly Streptococcus thermophilus, are primarily used in the production of fermented dairy products such as yogurt and cheese. They are not typically involved in bread-making.

3. **Analyze Staphylococcus**:
- Staphylococcus species are known for producing enzymes like proteases and lipases, which are utilized in various industries, including food and pharmaceuticals. However, they do not play a role in the fermentation process required for leavened bread.

4. **Analyze Lactobacillus**:
- Lactobacillus is a group of bacteria that are crucial in the fermentation of milk into yogurt and the production of curd. While they are important in some bread-making processes (like sourdough), they do not produce the leavening gas needed for traditional leavened bread.

5. **Analyze Saccharomyces**:
- Saccharomyces cerevisiae, commonly known as baker's yeast, is the microorganism that is primarily used in the production of leavened bread. It ferments the sugars present in the dough, producing carbon dioxide (CO2) gas, which causes the dough to rise and gives leavened bread its texture and flavor.

6. **Conclusion**:
- The correct answer to the question is **Saccharomyces**.

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

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