Lactic AcidLactatesLactobacillusLactobacillaceaeLactobacillalesL-Lactate DehydrogenasePediococcusLeuconostocFermentationLactobacillus plantarumLactococcusLactococcus lactisMonocarboxylic Acid TransportersHydrogen-Ion ConcentrationFood MicrobiologyLactate DehydrogenasesAcidosis, LacticLactobacillus acidophilusPyruvatesGlucosePyruvic AcidLactobacillus delbrueckiiLactobacillus brevisStreptococcus thermophilusLactobacillus caseiBifidobacteriumStreptococcaceaeAcetic AcidCheeseProbioticsBacteriocinsBreadRNA, Ribosomal, 16SLactobacillus fermentumAntibiosisCulture MediaStreptococcusCultured Milk ProductsAcidosisFood PreservationAnaerobiosisOxygen ConsumptionIndustrial MicrobiologyWeissellaFood PreservativesAerobiosisLactate dehydrogenase-elevating virusDNA, RibosomalCarbohydrate MetabolismDNA, BacterialGram-Positive Asporogenous RodsCarboxylic AcidsWineAcid-Base EquilibriumOenococcusColony Count, MicrobialNisinMolecular Sequence DataMeat ProductsAcetatesCarbon DioxideLactobacillus reuteriGram-Positive CocciSequence Analysis, DNAAcidsEnergy MetabolismSilageSodium AcetatePhylogenyYogurtGlycogenFood PackagingFatty Acids, VolatileBacteriaFormatesFood HandlingMalatesGluconeogenesisMagnetic Resonance SpectroscopyPropionatesNADWaste ProductsOxygenBioreactorsSodium LactateFructoseTime FactorsCacaoTemperatureLactobacillus helveticusOxamic AcidMilkPolymersKineticsMuscle, SkeletalRumenHydrochloric AcidCitric AcidHydroxybutyratesGlycolysis