Q.CO2 is not released during

Several everyday foods and drinks are made using microbes. Lactic acid bacteria (LAB) — Lactobacillus acidophilus, L. lactis, Streptococcus lactis — act as probiotics, live microorganisms that improve gut flora and check pathogenic microbes when consumed; prebiotics, by contrast, are dietary fibres that feed these beneficial microbes rather than being microbes themselves. LAB ferment milk sugar and digest the milk protein casein to convert milk into curd; Streptococcus thermophilus and Lactobacillus bulgaricus similarly produce yogurt, with acetaldehyde giving its characteristic flavour. Cheese forms when rennet coagulates casein, which starter bacteria (Lactococcus, Lactobacillus, Streptococcus) then ferment — *Propionibacterium shermanii …