The dough which is used for making food such as idli and dosa is fermented by A. Saccharomyces cerevisae B. Bacterium C. Rhizopus nigricans D. Propionibacterium sharmani
Option B. There is a mixed culture of bacteria present in the batter of idli and dosa. Some predominant bacterial species include Leuconostoc mesenteroides and Streptococcus faecalis.
