Lactic AcidLactobacillusLactobacillaceaeLactobacillalesLeuconostocPediococcusFermentationLactatesLactobacillus plantarumLactococcusLactococcus lactisFood MicrobiologyLactobacillus acidophilusHydrogen-Ion ConcentrationLactobacillus delbrueckiiLactobacillus brevisStreptococcus thermophilusLactobacillus caseiBifidobacteriumStreptococcaceaeProbioticsCheeseBacteriocinsBreadAcetic AcidLactobacillus fermentumAntibiosisAcidosis, LacticRNA, Ribosomal, 16SCultured Milk ProductsFood PreservationStreptococcusIndustrial MicrobiologyWeissellaFood PreservativesCulture MediaWineL-Lactate DehydrogenaseOenococcusGram-Positive Asporogenous RodsDNA, BacterialSequence Analysis, DNAMonocarboxylic Acid TransportersMolecular Sequence DataDNA, RibosomalColony Count, MicrobialMeat ProductsNisinLactobacillus reuteriPhylogenySilageGram-Positive CocciYogurtFood PackagingAcidsLactate DehydrogenasesBacteriaFood HandlingCarboxylic AcidsSodium AcetateWaste ProductsAnaerobiosisCarbohydrate MetabolismAerobiosisCacaoSodium LactatePolymersAcidosisMilkGlucoseGlycolysisBioreactorsLactobacillus helveticusDenaturing Gradient Gel ElectrophoresisAcetobacterHydrochloric AcidFatty Acids, VolatileRefrigerationFlourBacterial ProteinsFood StorageSpecies SpecificityTemperatureBiotechnologyFood IndustryEnterococcus faecalisButanonesFormatesBiodegradable PlasticsPropionibacteriumCitric AcidGram-Positive BacteriaStreptococcus mutansMalatesFeminine Hygiene ProductsRumenModels, BiologicalGenetic EngineeringPyruvatesReticulum