Micro-organism used in the production of yoghurt is

Cheeses are usually classified on the basis of

Toddy,a traditional drink,is made by fermentation from:

Which of the following are the main benefits of $LAB$?
$I.$ Increase vitamin-$B_{12}$ amount,thus increasing nutrient quality of milk.
$II.$ Checks disease-causing microbes in the stomach.
Choose the correct option.

For the production of which of the following,the activity of the fungus or micro-organisms is not required?

Baker's yeast is: