The bacteria that increase the nutritional quality of milk by increasing vitamin $B_{12}$ are known as .......... .

During its formation,bread becomes porous due to the release of carbon dioxide by the action of:

During the production of bread,the release of $CO_2$ by the action of which organism makes it porous?

Statement $P$: Baker's yeast is used to make bread.
Statement $Q$: $LAB$ (Lactic Acid Bacteria) increases the quality of vitamin $B_{12}$.

Which of the following are the main benefits of $LAB$?
$I.$ Increase vitamin-$B_{12}$ amount,thus increasing nutrient quality of milk.
$II.$ Checks disease-causing microbes in the stomach.
Choose the correct option.

Toddy is a product of which process?