||This article needs additional citations for verification. (December 2009)
The Lactobacillales are an order of Gram-positive bacteria that comprise the lactic acid bacteria (LAB). They are prolific in nature, and are found in soil, water, plants, and animals. They are widely used in the production of fermented foods, including dairy products such as yogurt, cheese, butter, buttermilk, kefir, and koumiss. LAB are also responsible for the malolactic fermentation process in wine production, and the fermenting of salted cabbage to sauerkraut.
The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature   and the phylogeny is based on 16S rRNA-based LTP release 106 by 'The All-Species Living Tree' Project 
Lactobacillales part 2 (continued)
♠ Strains found at the National Center for Biotechnology Information, but not listed in the List of Prokaryotic names with Standing in Nomenclature
Lactic acid bacteria genera
- ^ See the List of Prokaryotic names with Standing in Nomenclature. Data extracted from J.P. Euzéby. "Lactobacillales". Retrieved 2012-05-17.
- ^ See the NCBI webpage on Lactobacillales Data extracted from Sayers et al. "NCBI Taxonomy Browser". National Center for Biotechnology Information. Retrieved 2012-05-17.
- ^ See the 'The All-Species Living Tree' Project . Data extracted from the "16S rRNA-based LTP release 106 (full tree)". Silva Comprehensive Ribosomal RNA Database. Retrieved 2012-05-17.