Q.Mention the use of any three bacteria in household food processing. OR Mention the names of one bacteria each responsible for energy production, control of pathogen and industrial production.

Fermentation in food processing is the use of microorganisms to transform raw ingredients into preserved, flavour-enhanced, and often more nutritious foods through their natural metabolism. Lactic-acid bacteria such as Lactobacillus ferment the lactose in milk into lactic acid, lowering the pH until milk proteins coagulate and set as curd, a process that also boosts vitamin B12 content. The yeast Saccharomyces cerevisiae ferments sugars in wheat dough, releasing carbon dioxide that gets trapped by the dough's gluten network and makes bread rise before baking. A naturally occurring mixed bacterial population, including Leuconostoc mesenteroides, ferments soaked, ground rice-and-urad-dal batter overnight, increasing its volume and giving idli and dosa their characteristic soft texture and mild sourness. Specialised bacteria can also shape a f …