Although many genera of bacteria produce lactic acid as a primary or secondary end-product of fermentation, the term Lactic acid bacteria is conventionally reserved for genera in the order Lactobacillales, which includes Lactobacillus, Leuconostoc, Pediococcus, etc. Lactic acid bacteria (LAB) are responsible for a great diversification in the flavor and texture of food products due to their fermentation of food raw materials. However, in some circumstances, they can be responsible for food spoilage.