What kind of microorganisms play a key role in dough making?

Yeast plays a key role in dough making.

There is both aerobic respiration and anaerobic respiration on the hair surface. Dough surface will be exposed to air, and yeast will breathe oxygen when exposed to oxygen. If the dough is fermented for too long, it will produce moisture and the dough will become thinner. In the middle part of the dough, which is not in contact with air, the yeast breathes anaerobically, producing alcohol and carbon dioxide, so the dough will become soft and porous, and there will be some fragrance, so the yeast dough breathes aerobically and anaerobically.