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The 24 pages that link to Lactic acid bacteria, each with the reason it gives.

• FermentationRelated: These bacteria drive the souring of many fermented vegetables and dairy foods.

• Lactic acid fermentationRelated: These microbes drive many food fermentations through lactate production.

• SourdoughRelated: They acidify sourdough and contribute much of its characteristic flavor.

• Lactic acidRelated: These microbes are widely used to produce lactic acid in foods and industry.

• BacteriumBroader topic: They drive fermentation in foods such as yogurt and sauerkraut.

• Cheese ripeningRelated: Starter bacteria acidify curd and later release enzymes that continue ripening.

• SilageRelated: These bacteria drive the acidification that stabilizes well-preserved silage.

• Food fermentationBroader topic: These bacteria drive many vegetable, dairy, and meat fermentations.

• Starter cultureNarrower topic: These bacteria are among the most widely used organisms in food starter cultures.

• Malolactic fermentationNarrower topic: Malolactic fermentation is one activity within this broader bacterial group.

• Palm wineRelated: Their activity contributes sourness and can accompany alcoholic fermentation.

• InjeraRelated: They contribute acidity and characteristic fermented flavors to injera batter.

• KojiRelated: These bacteria can act alongside koji-derived enzymes in foods such as miso.

• Rye breadRelated: Their acids help control rye enzymes and give many rye loaves tang.

• Cheddar cheeseRelated: Their acid production shapes cheddar’s flavor and helps control curd texture.

• KefirNarrower topic: They are major members of kefir communities and drive its acidification.

• Lactococcus lactisNarrower topic: Lactococcus lactis belongs to this functional group of food-associated bacteria.

• Streptococcus thermophilusNarrower topic: S. thermophilus belongs to this functional group of fermenting bacteria.

• Sourdough starterRelated: These bacteria acidify starter and contribute characteristic sour flavors.

• FetaRelated: Their acid production contributes to feta’s tang and helps shape its maturation.

• Blue cheeseRelated: These bacteria acidify the curd and help establish conditions for ripening.

• Goat cheeseRelated: Starter cultures acidify milk and help develop cheese texture and flavor.

• PepperoniRelated: Their acid production can lower the pH of fermented pepperoni.

• Sourdough fermentationRelated: The dominant partners in sourdough, producing the acids that sour and preserve the dough.