lactic acid bacteria
The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics.
They are not harmful to humans, and they produce lactic acid by fermenting carbohydrates, which inhibits the growth of spoilage or pathogen agents. This makes them very useful in food production. They are also often used in probiotic drinks.
They are known as 乳酸菌 (nyuusankin) in Japanese.