LABLacticAcidBacteriaLactic 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.