Which of the following pair of products are produced by the fermentative activity of bacteria?

The dough, which is used for making foods such as dosa and idli is fermented by bacteria. 

The dough used for making bread is fermented using baker’s yeast (Saccharomyces cerevisiae). 

The ‘Roquefort cheese’ are ripened by growing specific fungi on them, which gives them a particular flavour.

Naturally occurring yeast ferments the sap of palm trees to produce toddy.

Specificity in 'Swiss Cheese' is due to the activity of a bacterium named Propionibacterium sharmanii.