Ability to ferment sugars and produce large amounts of lactic acid Ferment dairy products and plant foods Produce lactic acid on a commercial scale Inability to synthesize most of the nutrients that they require Unable to grow in foods poor in vitamins Some heat tolerant strains able to survive pasteurization and cause spoilage in pasteurized dairy products Thermoduric Psychotropic Long/slender rods Microaerophilic, catalase negative Homo and heterofermentative species