The lactic acid bacteria are a group of Gram positive bacteria which produce lactic acid as the major end product of the fermentation of carbohydrates. They are the most important bacteria in desirable food fermentations, being responsible for the fermentation of the most ＂pickled＂ （fermented） vegetables. Lactobacillus is an helpful microbe groups in fermented vegetable, they are thought to possess antibacterial capability due to the metabolic intermediate and these substances include acid, Lactobacillin, carbon dioxide, hydrogen etc. Its a...
