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Lactobacilli or lactic acid bacteria (LAB) are Gram-positive, catalase-negative, non-spore forming rod-shaped bacteria. They can produce lactic acid as the major end product and are industrially important microbes used in a large variety of industrial processes such as food and beverage fermentation. Lactobacilli have great potential for in situ production of fermented foods. In addition, they also seem promising in metabolic engineering.