Similar to the gut microbiome, foods have a diverse community of indigenous or native microbes that reside on a food product. These microbes are influenced by changes in temperature, salinity, pH, oxygen, and exposure to other organisms, resulting in shifts in the bacterial population proportions. These dynamics can be further influenced by adding new bacteria—or bacteria already present in greater proportions—to help influence and improve food safety and quality. 

Naturally occurring, relatively safe, and effective in fighting bacteria, lactic acid has a wide range of applications in a number of industries, from food to pharmaceuticals to chemical.