This document discusses several types of microbes and their uses. It describes how lactobacilli are used in fermenting milk to make yogurt and probiotic drinks by converting lactose to lactic acid. Rhizobium form a symbiotic relationship with beans and pulses by fixing nitrogen from the air and providing nitrogen compounds to the plants. Yeast converts sugar to carbon dioxide and alcohol through fermentation, as demonstrated through an experiment where yeast in water causes a balloon to inflate. Bread rises through the carbon dioxide produced during yeast fermentation.