The period 1986 to 1996 has seen an increase in the volume of research on, and knowledge of, lactic acid bacteria, organisms of prime importance for the production of dairy products and the fermentation of various vegetables. This text documents these recent developments with respect to genetics, metabolism and application of lactic acid bacteria for industrial and potential medical applications. It is aimed at all researchers with an interest in the fundamental biology of Gram-positive bacteria, in particular in lactic acid bacteria and their applications, not only as a source of reference but also as a source of information for further development and exploration of this field.