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Lactic Acid Bacteria
Lactic Acid Bacteria. Bacterial species belonging to the Lactobacilli that are capable of fermenting (q.v.) lactose (q.v.) into lactic acid (q.v.). Since lactose is found only in milk (q.v.), this action is the principal cause of the souring of milk. The bacteria also contribute importantly to bread flavor (q.v.) through their activity during dough fermentation, particularly in sour doughs (q.v.) and rye doughs (q.v.).