HexosesPentosesLactic AcidLactobacillusLactobacillaceaeLactobacillalesAcetic AcidLeuconostocPediococcusBacteriaFermentationLactococcusLactobacillus plantarumLactococcus lactisFood MicrobiologyLactobacillus acidophilusRNA, Ribosomal, 16SStreptococcus thermophilusAcetobacterLactobacillus brevisStreptococcaceaeBifidobacteriumGram-Positive BacteriaDNA, BacterialProbioticsBacteriocinsCheeseMolecular Sequence DataLactobacillus caseiDNA, RibosomalAcetobacteraceaeLactobacillus delbrueckiiLactobacillus fermentumCultured Milk ProductsPhylogenySequence Analysis, DNAAntibiosisBreadHydrogen-Ion ConcentrationStreptococcusBacterial ProteinsLactatesOenococcusGram-Negative BacteriaColony Count, MicrobialFood PreservationGram-Positive Asporogenous RodsGram-Positive CocciWeissellaCulture MediaWineFood PackagingCarbohydrate MetabolismYogurtNisinBacteria, AnaerobicLactobacillus reuteriMeat ProductsCacaoSpecies SpecificityDenaturing Gradient Gel ElectrophoresisBase CompositionEscherichia coliGenome, BacterialIndustrial MicrobiologyLeuconostocaceaeAnaerobiosisBacterial Typing TechniquesFlourGenes, rRNAMilkGenes, BacterialAerobiosisGene Expression Regulation, BacterialGlucoseLactobacillus helveticusRNA, BacterialBase SequenceFood HandlingSilageAmino Acid SequenceFood PreservativesBacteria, AerobicFructoseBacterial Physiological PhenomenaRefrigerationBacterial AdhesionAnti-Bacterial AgentsFecesEnterococcusGluconobacterIntestinesTemperatureEnterococcus faecalisDNA FingerprintingAcetatesGastrointestinal TractXylosePolymerase Chain ReactionFood Industry