Question

where else do you see microorganisms release gases?​

Answer 1

fermentation of sugar produces alcohol with the release of carbon dioxide and very little energy

Answer 2

Answer:

The puffy appearance of Idli and Dosa dough is due to carbon dixoide released by microbes during fermentation. Likewise, baking industries use Baker's yeast that causes rise of batter of cakes and pastries during the process. It is also due to released carbon dioxide during alcohol fermentation.

Pls mark me as the brainliest.