Lactobacillus
Revision as of 00:29, 7 September 2017 by Uncle Jesse (talk | contribs)
Bacteria which convert sugars to lactic acid. Some Lactobacillus species are used as starter cultures in industry for controlled fermentation in the production of yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, cocoa, kefir, and other fermented foods.