What bacteria is used in manufacturing pickles buttermilk and yogurt?

Lactobacillus bacteria, particularly Lactobacillus plantarum and Lactobacillus bulgaricus, are commonly used in the fermentation process of pickles, buttermilk, and yogurt. These bacteria convert sugars into lactic acid, which not only preserves the food but also contributes to its tangy flavor and creamy texture. In yogurt production, Streptococcus thermophilus is often paired with Lactobacillus bulgaricus to enhance fermentation.