Microbes in household products: Some varieties of microbes are involved in making household kitchen products like, curd, toddy, dough and cheese, etc.

Product	Microbes used	Uses
Curd	Lactobacillus (Lactic acid bacteria)	This microbe increases amount of vitamin B12 in milk and also checks microbe growth in stomach.
Dough	Saccharomyces cerevisiae (baker’s yeast)	It is used to make dough for idli, dhosa, bread, etc.
Toddy	Bacteria	It is used to make this traditional drink.
Swiss cheese	Propionibacterium sharmanii (bacteria)	It gives large holes to swiss cheese due to production of large amount of Co2, which gives it a different testy flavor and appearance too.
Roquefort cheese	Penicillium roqueforti (fungi)	Gives a different testy flavor.

How these items get formed:

Curd: It is formed by adding a small amount of curd as starter in milk. This starter has lactobacillus bacteria which multiply at suitable temperature and acid produced during growth, coagulates and digest milk protein casein.

Dough: Formed by fermentation by bacteria. Co₂ released during the process of fermentation give it a puffy appearance.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    

Toddy: It is formed by fermentation of sap from palm trees by bacteria.

Cheese: Formed by partial degradation of milk by different micro-organisms.