Characteristics
The lactic acid bacteria (LAB) are rod-shaped bacilli or cocci characterized by an increased tolerance to a lower pH range. This aspect partially enables LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid). Laboratory media used for LAB typically include a carbohydrate source, as most species are incapable of respiration. LAB are catalase negative. LAB are amongst the most important groups of microorganisms used in the food industry.
Read more about this topic: Lactic Acid Bacteria