Lactobacillus/Streptococcus

These  low GC organisms are  significant in the  human and  animal food  organization, being involved in  the  fermentation of yogurt,  cheese, sauerkraut,  olives  and   silage.  Their metabolism tends to produce lactic acid so along with the genera Pediococcus, Micrococcus and others; they are often grouped together as the lactic acid bacteria. Lactobacillus species are rarely associated with human disease but Streptococcus species cause dental caries and throat infections.