AcidosisLactic AcidAcidosis, LacticAcidosis, RespiratoryAcidosis, Renal TubularLactobacillusLactobacillaceaeLactobacillalesLeuconostocPediococcusLactatesHydrogen-Ion ConcentrationFermentationAcid-Base EquilibriumLactobacillus plantarumLactococcusLactococcus lactisBicarbonatesFood MicrobiologyLactobacillus acidophilusSodium BicarbonateLactobacillus delbrueckiiLactobacillus brevisStreptococcus thermophilusCarbon DioxideAlkalosisLactobacillus caseiBifidobacteriumProbioticsAmmonium ChlorideStreptococcaceaeAcidsCheeseBacteriocinsBreadAlkalosis, RespiratoryAcetic AcidMELAS SyndromeLactobacillus fermentumAntibiosisHydrochloric AcidRNA, Ribosomal, 16SCultured Milk ProductsAcid-Base ImbalanceDiabetic KetoacidosisL-Lactate DehydrogenaseFood PreservationStreptococcusPhenforminIndustrial MicrobiologyHypercapniaWeissellaCulture MediaFood PreservativesLactate DehydrogenasesAmmoniaWineOenococcusGram-Positive Asporogenous RodsSodium AcetateRumenMonocarboxylic Acid TransportersDNA, BacterialDNA, RibosomalColony Count, MicrobialMeat ProductsBlood Gas AnalysisNisinLactobacillus reuteriMolecular Sequence DataFatty Acids, VolatileSilageGram-Positive CocciGlucoseYogurtAcid Sensing Ion ChannelsSequence Analysis, DNAAnaerobiosisFood PackagingGlycolysisSodium LactateAerobiosisBacteriaFood HandlingCarboxylic AcidsPhylogenyWaste ProductsPotassium CitrateCarbohydrate MetabolismSodium-Hydrogen AntiporterCacaoOxygenPartial PressurePyruvatesMalatesTime FactorsSodium-Bicarbonate SymportersMilkGastrointestinal ContentsPolymers