Retrieving "Lactic Acid Bacteria" from the archives

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1. Dairy Products

   Linked via "lactic acid bacteria (LAB)"

   Fermented Products (Acid and Microbial Curdling)
   This group relies on the metabolic activity of lactic acid bacteria (LAB) to lower the $\text{pH}$ of the milk, causing casein micelles to aggregate.
   Cheese

2. Food Storage

   Linked via "lactic acid bacteria"

   Fermentation
   Controlled microbial action, often involving lactic acid bacteria, produces inhibitory compounds such as organic acids (lactic, acetic) or alcohol, thereby lowering the environmental $\text{pH}$. Certain strains of Lactobacillus are selectively cultured in dairy and vegetable storage to produce preservative metabolites, conferri…