Fungi and bactaria can breakdown organic compounds using fermentation. They release CO2 during this process. Common examples which show microbes release gases are:
• Dough of idli and dosa gives puffed up appearance because of release of CO2 during the process of fermentation by bactaria.
• Dough of bread is puffed up because of fermatation by Saccharomyces cerevisiae.
• The large holes in Swiss cheese are caused due to production of a large amount of CO2 during fermentation by a bacterium named Propionibacterium sharmanii.
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