Which microorganism is responsible for the production of lactic acid?

Which of the following converts milk into curd and increases the amount of vitamin $B_{12}$?

Which micro-organism is used in the formation of cheese?

What is the full form of $LAB$?

Which component of milk is partially digested by $LAB$ bacteria?

Assertion: Yeasts such as $Saccharomyces \text{ } cerevisiae$ are used in the baking industry.
Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.