According to the NCERT text, the yeast Saccharomyces cerevisiae is commonly used for fermenting dough to make bread (baker's yeast) and for fermenting malted cereals and fruit juices to produce beverages like wine and beer (brewer's yeast) , . In contrast, citric acid is produced by Aspergillus niger, lactic acid by Lactobacillus, and cheese involves specific bacteria (e.g., Propionibacterium) or fungi , .