NEET Biology question
Consider the following statements about household microbial products: I. Toddy is fermented by yeast acting on palm sap. II. The large holes in Swiss cheese arise from CO2 released by Propionibacterium sharmanii. III. Idli/dosa batter is fermented exclusively by viruses. IV. Bread dough is leavened by Saccharomyces cerevisiae releasing CO2. Which of the above statements are correct?
Answer: (A)
Solution
Statements I, II and IV correctly describe these household fermentation processes; statement III
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