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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

...t check for hydrogen and methane gases which are produced by the bacterial fermentation of sugars like lactulose or glucose

...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