One alternative for yeast in fermentation is bacteria, specifically lactic acid bacteria. This type of bacteria is found both naturally in the environment and can be produced commercially, making it a versatile option for fermentation. The lactic acid bacteria transform sugars into lactic acid, creating a sour taste and preserving food. This process also produces some carbon dioxide which gives fermented foods their bubbly texture. Lactic acid bacteria are used to make products such as yogurt, sauerkraut, kimchi, and pickles, among many others. Because fermentation with lactic acid bacteria is more acidic than fermentation with yeast, it produces an entirely different flavor profile than regular fermentation. Additionally, because there is no risk of over-fermentation with these bacteria, they can be used to quickly ferment a variety of ingredients without much time or attention needed from the producer.