The Lactobacillaceae or, commonly Lactic acid bacteria (LAB) is a family of non-sporulating Gram-positive bacteria, placed within the order of Lactobacillales. Representative genera include Lactobacillus, Paralactobacillus and Pediococcus.

They produce lactic acid as major metabolite of sugar fermentation, and part of the order Lactobacillales. They are used in the production of fermented dairy products such as yoghurt, cheese, butter, buttermilk, kefir and koumiss. LAB are also responsible for the malolactic fermentation process in wine production, and the fermenting of salted cabbage to sauerkraut.

References

Firmicutes

Lactobacillaceae | Lactobacillaceae