Lactic acid bacteria and lactobacilli are micro - aero profile to anaerobic, most are however aero tolerant.

The optimum growth temperature is usually between 30°C and 40°C. The flavor they give to products is dependent on the dominant group of lactic acid bacteria in the fermentation process.

There are very many types (and tastes), and regional differences. They are used to create cheese, yogurt, sauerkraut.

In 2020, the Lactobacillus genus, one of the largest groups of lactic acid bacteria, was split into 25 smaller genera, with quite a few species changing names. For example, the bacteria in your bottle of Yakult will now be called Lacticaseibacillus casei instead of Lactobacillus casei.