4-Acetamido-4'-isothiocyanatostilbene-2,2'-disulfonic Acid4,4'-Diisothiocyanostilbene-2,2'-Disulfonic AcidNaphthalenesulfonatesLactic AcidReceptors, Purinergic P2XPurinergic P2 Receptor AntagonistsPyridoxal PhosphateReceptors, Purinergic P2Suramin1,2-Dihydroxybenzene-3,5-Disulfonic Acid Disodium SaltStilbenesHydrogen-Ion ConcentrationChloridesAdenosine TriphosphateLactobacillusLactobacillaceaeLactobacillalesBicarbonatesLeuconostocPediococcusFermentationAntiportersLactatesLactobacillus plantarumLactococcusBiological TransportLactococcus lactisFood MicrobiologyLactobacillus acidophilusMembrane PotentialsLactobacillus delbrueckiiLactobacillus brevisStreptococcus thermophilusLactobacillus caseiBifidobacteriumStreptococcaceaeCalciumProbioticsCheeseBacteriocinsBreadAcetic AcidLactobacillus fermentumAntibiosisAcidosis, LacticRNA, Ribosomal, 16SCultured Milk ProductsFood PreservationStreptococcusIndustrial MicrobiologyWeissellaFood PreservativesCulture MediaWineL-Lactate DehydrogenaseOenococcusGram-Positive Asporogenous RodsMonocarboxylic Acid TransportersDNA, BacterialDNA, RibosomalColony Count, MicrobialMeat ProductsNisinLactobacillus reuteriSilageGram-Positive CocciYogurtFood PackagingSequence Analysis, DNAAcidsMolecular Sequence DataLactate DehydrogenasesFood HandlingCarboxylic AcidsPhylogenySodium AcetateWaste ProductsAnaerobiosisCarbohydrate MetabolismBacteriaAerobiosisCacaoSodium LactateAcidosisMilkGlucoseGlycolysisPolymersBioreactorsLactobacillus helveticusDenaturing Gradient Gel ElectrophoresisAcetobacterHydrochloric AcidFatty Acids, VolatileRefrigerationFlourFood StorageFood IndustryBacterial ProteinsTemperature