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* The coagulated milk product obtained by lactic acid fermentation through the action of [[Lactobacillus delbrueckii]] ssp. ''bulgaricus'' ('' * Other bacteria may be involved in the traditional fermentation of yogurt

*Involved in early stages of spontaneous fermentation of fruit juices

**No fermentation of glucose, lactose, or sucrose: both butt and slant stay red (Alk/Alk) **Gas may be formed with active fermentation of either glucose or lactose/sucrose

* One of the main [[lactic acid bacteria]] involved in the fermentation of vegetables

...cturally a modified lactose that provides a colour indicator of '''lactose fermentation'''

*Main tests include [[lactose fermentation]], [[mannitol fermentation]], [[triple sugar iron agar]] (TSI) for H₂S production and gas,

* Lactobacillales are an order of Gram-positive bacteria that are useful in fermentation of food

...e for acetoin production, arginine, esculin, and mannitol and are sorbitol fermentation negative

...||MAC||Selective for Gram-negative bacteria, with an indicator for lactose fermentation *Uses an indicator to identify lactose fermentation

...ism includes disruption of normal gut flora, which can also cause impaired fermentation

** Safe canning and fermentation practices

**Based on morphology, fermentation, and hemolysis, but now more often based on PCR ribotyping