Lactic AcidLactobacillusManufactured MaterialsLactobacillaceaeModels, BiologicalLactobacillalesLeuconostocPediococcusFermentationMolecular Sequence DataTime FactorsKineticsCheeseDrug and Narcotic ControlChemical IndustryFood MicrobiologyNew CaledoniaLactatesModels, MolecularComputer SimulationLactococcus lactisLactobacillus plantarumLactococcusBinding SitesMutationStreptococcus thermophilusHydrogen-Ion ConcentrationPlasticsLactobacillus acidophilusIndustrial MicrobiologyFood-Processing IndustryBiotechnologyFood HandlingOccupational DiseasesLegislation, DrugLactobacillus delbrueckiiLactobacillus brevisBenzhydryl CompoundsDrug IndustryOccupational ExposureMeat ProductsLactobacillus caseiBifidobacteriumStreptococcaceaeProbioticsTechnology, PharmaceuticalIndustryOccupational MedicineMilkBacteriocinsCrowsDrug ContaminationAir Pollutants, OccupationalCulture MediaBreadVinyl ChlorideChemistry, PharmaceuticalAcetic AcidStyrenesLactobacillus fermentumFood IndustryDrug CompoundingAntibiosisAcidosis, LacticRubberFood ContaminationRNA, Ribosomal, 16SFood TechnologyDNA, BacterialTechnology TransferEurotiumCultured Milk ProductsFood PreservationStreptococcusPhenolsPolymersWeissellaCell Engineering3,3'-DichlorobenzidineFood PreservativesToluene 2,4-DiisocyanateTemperatureBacteriaWineL-Lactate DehydrogenaseMaximum Allowable ConcentrationOenococcusGram-Positive Asporogenous RodsGenetic EngineeringSequence Analysis, DNAMonocarboxylic Acid TransportersDrug PackagingDNA, RibosomalPowdersColony Count, MicrobialCommerceNisinTungsten CompoundsLactoseLactobacillus reuteri