Bacteria:
* Lactobacillus: This genus is perhaps the most well-known for lactic acid fermentation, with species like *Lactobacillus acidophilus* found in yogurt and *Lactobacillus casei* used in cheese production.
* Streptococcus: Certain species of *Streptococcus* are also involved in lactic acid fermentation, such as *Streptococcus thermophilus* used in yogurt production.
* Leuconostoc: These bacteria are often used in sauerkraut and kimchi production.
* Pediococcus: This genus plays a role in the fermentation of some meat products.
Fungi:
* Rhizopus: Some species of this genus, like *Rhizopus oryzae*, are used in the production of fermented foods such as tempeh.
Animals:
* Humans and other mammals: Our muscles can perform lactic acid fermentation under anaerobic conditions, such as during intense exercise.
Note: While many organisms can perform lactic acid fermentation, it is primarily associated with bacteria, particularly the Lactobacillus genus.
