The puffed-up appearance of dough used for making bread is due to the production of CO ₂ gas. Which of the following correctly identifies the biological agent responsible for this and the metabolic process involved?

Step-by-step solution

The dough used for making bread is fermented using baker's yeast (Saccharomyces cerevisiae). The puffed-up appearance of dough is due to the production of CO ₂ gas. This gas is produced during fermentation, which is a type of anaerobic respiration. Lactobacillus is primarily used in curd formation, while Propionibacterium sharmanii is responsible for the large holes in Swiss cheese. Answer: Saccharomyces cerevisiae and Anaerobic respiration