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Question

Leavened bread is produced with the help of .

A
S. cerevisiae
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B
P. putida
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C
A. oryzae
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Solution

The correct option is A S. cerevisiae
Baker yeast or Saccharomyces cerevisiae is used to leaven breads or to raise them and give them the airy and fluffy texture. Yeast releases CO2 as a by-product of anaerobic respiration and this gas causes the dough to double in size.

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