These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Lactic acid bacteria are Gram-positive usually non-motile, non-spore-forming rods and cocci. They lack the ability to synthesize cytochromes and porphyrins (components of respiratory chains) and therefore cannot generate ATP by creation of a proton gradient.

Lactic-acid bacteria are aerotolerant anaerobes that are chiefly responsible for the pickling conditions necessary for the manufacture of pickles, sauerkraut, green olives, some varieties of sausage, and certain milk products, such as buttermilk, yogurt, and some cheeses.

The lactic acid bacteria are a group of Gram-positive bacteria, non-respiring non-spore-forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates.

Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. have been showing interesting fermentation capacities. The use of Bacillus spp. revealed good possibilities to reduce the fermentative costs.

Lactic acid bacteria (LAB) are a group of related bacteria that produce lactic acid as major metabolic product. LAB have the property of producing lactic acid from carbohydrates through fermentation. LAB have been used to ferment or culture foods for at least 4000 years.

Lactic acid bacteria (LAB) stand out as a group of versatile and fascinating microorganisms. Known for their remarkable contributions to producing fermented foods and beverages, humans have used these bacteria for centuries.

Lactic acid bacteria are Gram-positive usually non-motile, non-spore-forming rods and cocci. They lack the ability to synthesize cytochromes and porphyrins (components of respiratory chains) and therefore cannot generate ATP by creation of a proton gradient.

The lactic acid bacteria are a group of Gram-positive bacteria, non-respiring non-spore-forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates.

Lactic acid bacteria are bacteria which make lactic acid. This is an end product of carbohydrate fermentation. The bacteria change carbohydrates to lactic acid and energy. The bacteria are the order Lactobacillales. Most of them are anaerobic: they do not need oxygen. Usually, they can live well in acidic environments. They are either rod ...