The dough used for making dosa and idli is fermented by which organisms,and what causes it to appear puffed up?

Streptococcus thermophilus and Lactobacillus bulgaricus are being used for the production of

Cheeses are usually classified on the basis of

Assertion: Yeasts such as $Saccharomyces \text{ } cerevisiae$ are used in the baking industry.
Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

In the manufacture of bread, it becomes porous due to the release of $CO_2$ by the action of:

Name a microbe used for the production of Swiss cheese.