1. Many home-cooked dishes involve the use of microorganisms.
2. Dhokla is prepared from gram flour and buttermilk using Lactobacilli through fermentation.
3. Dosa and idlis are made from rice and black gram batter, fermented by airborne Leuconostoc and Streptococcus bacteria.
4. Some mushrooms and truffles, with large fleshy fruiting bodies, are consumed as sugar-free, fat-free, protein-rich, low-calorie food.
5. Curd is produced by fermenting milk with Lactobacillus acidophilus, leading to coagulation and partial digestion of milk protein, transforming it into curd.
6. Buttermilk, the acidulated liquid from churning curd to make butter, is known as buttermilk.