What is produced by $LAB$ during the process of curd formation?

For the production of which of the following,the activity of the fungus or micro-organisms is not required?

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.

What is the beneficial role of $LAB$ in our stomach?

Which micro-organism is used in the formation of cheese?

The large holes in Swiss cheese are made by a