Ch - 10 Biology Class 12 …

The micro-organisms essential for characteristic changes in the batter were identified and isolated. While there is a sequential shift in the bacterial flora, Leuconostoc mesenteroides was found to be the primary microorganism responsible for souring as well as gas production. So, Bacteria is the correct answer. 1. Lactobacillus is the prevalent bacteria known for dosa batter souring and leavening. So, Lactobacillus is an incorrect answer. 2. A virus is a microscopic level infectious agent which only replicates within an organism's living cells. So, the virus is an incorrect answer. 3. Yeast generated flavour, enzymes, and assisted in starch saccharification. So, yeast is an incorrect answer. Additional information: The Idli and Dosa are widely known fermented foods which originated in South India and have spread throughout the world. Both are extracted from the same batter, but every household in the south India prides itself on its idlis and keeps its variations close to them. Thus, the option A is the correct option. i.e. Bacteria Note: Bacteria alone or in association with yeasts is known to be involved for dosa fermentation— a food fermented by indigenous Indians.