HexosesLactobacillusLactobacillaceaeLactobacillalesPentosesLactic AcidLeuconostocPediococcusBacteriaLactococcusLactobacillus plantarumFermentationLactococcus lactisFood MicrobiologyLactobacillus acidophilusStreptococcus thermophilusRNA, Ribosomal, 16SStreptococcaceaeLactobacillus brevisBifidobacteriumBacteriocinsCheeseProbioticsAcetobacterDNA, BacterialLactobacillus caseiGram-Positive BacteriaMolecular Sequence DataLactobacillus delbrueckiiDNA, RibosomalPhylogenySequence Analysis, DNALactobacillus fermentumCultured Milk ProductsGenome, BacterialAcetobacteraceaeAcetic AcidBreadAntibiosisOenococcusStreptococcusBacterial ProteinsGram-Positive Asporogenous RodsFood PreservationWeissellaGram-Positive CocciColony Count, MicrobialFood PackagingGram-Negative BacteriaWineHydrogen-Ion ConcentrationYogurtCulture MediaNisinGenomeLeuconostocaceaeLactatesLactobacillus reuteriDenaturing Gradient Gel ElectrophoresisMeat ProductsBase CompositionSpecies SpecificityCarbohydrate MetabolismCacaoFlourBacteria, AnaerobicBase SequenceMilkBacterial Typing TechniquesEscherichia coliIndustrial MicrobiologyGenes, rRNALactobacillus helveticusGenes, BacterialAmino Acid SequenceGene Expression Regulation, BacterialAnaerobiosisRNA, BacterialRefrigerationFood HandlingEnterococcusSilageBacterial AdhesionDNA FingerprintingGenome, ViralAerobiosisBacterial Physiological PhenomenaPolymerase Chain ReactionFecesEnterococcus faecalisIntestinesGastrointestinal TractDairy ProductsHumulusFood IndustryRandom Amplified Polymorphic DNA TechniqueGluconobacterBacteria, AerobicAnti-Bacterial AgentsAbiotrophia