Lactic acid bacteria (LAB) is a functionally related group of bacteria comprising the families Aerococcaceae, Carnobacteriaceae, Enterococcaceae, Lactobacillaceae, Leuconostocaceae and Streptococcaceae, which are phylogenetically diverse. They have a highly fermentative lifestyle, converting a range of sugars into mainly lactic acid. LAB play an important role in different forms of food-related biotechnology. They are gaining attention towards novel uses due to their safety for human and animal consumption, metabolic versatility and wide ecological niche adaptation (including industrial-scale fermentations).