“Lactic acid bacteria are among the most important groups of microorganisms used in food fermentations. They contribute to the taste and texture of fermented products and inhibit food spoilage bacteria by producing growth-inhibiting substances and large amounts of lactic acid.n addition to L. acidophilus, other lactic-producing bacteria involved in food fermentation include: 1  L. bulgaricus, 2  L. plantarum, 3  L. caret, 4  L. pentoaceticus, 5  L brevis and. 6  L. thermophilus.