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1. Since strain 1 produces lactate as the final product of fermentation, it is a lactic acid fermenter bacteria. Strain 2 is both a lactic acid fermenter and alcoholic fermenter. Strain 3 is a lactic acid, ethanol and acetic acid fermenter.
2. Strain 1 can be used for making yogurt as this bacteria produces lactic acid (or lactate), which acts on the milk proteins and causes them to denature and coagulate, giving it a thick texture similar to that of curd.
3.Strain 3 can be used making bread as it produces carbon dioxide as a by product of its fermentation.
This CO2 forms bubbles that gives fluffiness to the dough and causing it to expand.
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