Table 2.

Characteristic products obtained through lactic fermentation, listing dominant and collaborating microflora.

Fermented Foods	Main Ingredients	Dominant Microflora	Collaborators	Country	References
Kefir	Milk	Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus	Acetic acid bacteria, yeast	International	[52,53,54]
Yogurt	Milk	Streptococcus thermophilus, Lactobacillus bulgaricus	-	International	[53,55,56]
Cheese	Milk	Lactobacillus lactis, Streptococccus thermophilus, Lactobacillus shermanii, Lactobacillus bulgaricus, Propionibacterium shermanii	Molds (Penicillium)	International	[55,56,57,58]
Kimchi	Cabbage, radish, salt	Lactobacillus, Leuconostoc, Pediococcus, Weissella	Yeast	Korea	[54,58,59,60]
Sourdough	Flour, water	Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Weissella	Yeast	International	[54,58,61]
Cucumbers	Cucumbers, garlic, salt	Enterobacter, Leuconostoc mesenteroides, Levilactobacillus brevis (Lactobacillus brevis), Lactiplantibacillus plantarum (Lactobasillus plantarum)	-	International	[62,63]
Villi	Milk	Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteries	Geotrichum candidum	Nordic countries	[64,65]
Sauerkraut	Cabbage, salt	Leuconostoc mesenteroides, Lactococcus lactis, Levilactobacillus brevis (Lactobacillus brevis), Lactiplantibacillus plantarum (Lactobacillus plantarum), Lactobacillus pentoaceticus	-	International	[58,66,67]