Traditional drinks like toddy are obtained from which plant?

Which microbes are responsible for making curd from milk?

Which vitamin is increased by $LAB$ in curd?

$S$ - Statement: Some microbes increase the quality of food.
$R$ - Reason: $Roquefort$ cheese is ripened by growing a specific fungus on it.

How many of the following statements are correct regarding the process of converting milk into curd?
$I -$ The bacteria responsible for this process are $LAB$.
$II -$ $LAB$ produces acids that coagulate the milk.
$III -$ The protein present in milk is partially digested.
$IV -$ It increases the nutritional quality by increasing the amount of Vitamin $B_{12}$.

Which substance is produced by bacteria growing in milk, causing it to coagulate and turn into curd?