Lactic acid bacteria represent a group of several genera that can ferment sugar into lactic acid. These include Lactococcus, Streptococcus, Leuconostoc, and Lactobacillus.

They can be specifically used in food production, e.g., as starter and protective cultures or as probiotic cultures. However, in many food groups, they play a role as spoilage organisms, e.g., in fresh meat, heat-treated meat products, fish and fish products, delicatessen products, as well as fruit and vegetable juices.