Question

The dough which is used for making idli and dosa is fermented by

• A. $Lactobacillus$
• B. A bacterium
• C. $Propionibacteriumshermanii$
• D. $Saccharomycescerevisiae$

Answer 1

The correct option is B A bacterium

Role of $Saccharomycescerevisiae$ in fermented foods :
$Saccharomycescerevisiae$, a yeast, is used for making bread and ethanol by fermentation.

Role of bacteria in fermented food :
Studies have shown that there is a mixed culture of bacteria present in the batter of idli and dosa. Some predominant bacterial species include $Leuconostocmesenteroides$ and $Streptococcusfaecalis$.

Role of $Lactobacillus$ in fermented food:
$Lactobacillus$ is used for converting milk into curd. It acts on the lactose present in the milk, producing lactic acid. The lactic acid reduces the pH of the milk, resulting in the coagulation of the milk proteins, forming curd.

Role of Propionibacterium~shermanii in fermented food:
$Propionibacteriumshermanii$ is responsible for producing large holes in Swiss cheese by releasing $C{O}_2$.