HexosesPentosesLactobacillusLactobacillaceaeLactobacillalesLactic AcidBacteriaLeuconostocPediococcusLactococcusLactobacillus plantarumFermentationLactococcus lactisFood MicrobiologyLactobacillus acidophilusRNA, Ribosomal, 16SStreptococcus thermophilusStreptococcaceaeLactobacillus brevisGram-Positive BacteriaBifidobacteriumDNA, BacterialBacteriocinsMolecular Sequence DataProbioticsCheeseAcetobacterDNA, RibosomalLactobacillus caseiLactobacillus delbrueckiiPhylogenyLactobacillus fermentumCultured Milk ProductsAcetobacteraceaeSequence Analysis, DNAAcetic AcidGram-Negative BacteriaAntibiosisBacterial ProteinsBreadStreptococcusOenococcusColony Count, MicrobialGram-Positive Asporogenous RodsGram-Positive CocciFood PreservationWeissellaHydrogen-Ion ConcentrationCulture MediaFood PackagingCarbohydrate MetabolismBacteria, AnaerobicWineYogurtNisinLactatesLeuconostocaceaeGenome, BacterialEscherichia coliDenaturing Gradient Gel ElectrophoresisLactobacillus reuteriBase CompositionSpecies SpecificityMeat ProductsCacaoBacterial Typing TechniquesFlourGenes, rRNAMilkAnaerobiosisGenes, BacterialIndustrial MicrobiologyBacteria, AerobicGene Expression Regulation, BacterialRNA, BacterialBase SequenceLactobacillus helveticusAmino Acid SequenceBacterial Physiological PhenomenaBacterial AdhesionAerobiosisGlucoseAnti-Bacterial AgentsFructoseEnterococcusFood HandlingRefrigerationIntestinesFecesSilageGastrointestinal TractEnterococcus faecalisDNA FingerprintingPolymerase Chain ReactionTemperatureXyloseFood IndustryDairy ProductsHumulusGluconobacter