Microbes play a crucial role in many household products and food items through processes like fermentation and other microbial activities. Here are some examples of how microbes are used in everyday life:

1. Curd (Yogurt): Lactic acid bacteria (LAB), such as Lactobacillus, are used to ferment milk and produce curd. LAB convert milk into curd by producing acids that coagulate and partially digest milk proteins. This process also enhances the nutritional quality of the milk, particularly by increasing vitamin B12 content.

2. Bread and Fermented Foods: Microbes, especially yeast (such as Saccharomyces cerevisiae), are used in the fermentation of dough for various food products, including bread, dosa, and idli. The production of carbon dioxide (CO2) gas during fermentation causes the dough to rise and gives these foods their characteristic texture.

3. Traditional Drinks and Foods: Many traditional foods and drinks are made through microbial fermentation. For instance, ‘toddy,’ a traditional beverage in some southern parts of India, is produced by fermenting sap from palm trees. Microbes are also involved in fermenting fish, soybeans, bamboo shoots, and other food items.

4. Cheese: Cheese-making involves the use of specific microbes to achieve various textures, flavors, and tastes. For example, Propionibacterium sharmanii is responsible for producing the large holes in Swiss cheese due to its CO2 production. Roquefort cheese is ripened by growing specific fungi on it, giving it a distinct flavor.

Microbes are integral to the production of these household products and foods, enhancing their taste, texture, and nutritional quality. They are utilized in various fermentation processes and have been employed for centuries in traditional food and beverage preparation.