Manganese (Mn), in trace quantities, is essential for growth and metabolic activities of lactic acid bacteria (LAB). The requirement for Mn has a certain degree of specifity and cannot be completely replaced by other metals. Frozen storage of LAB, species/subspecies, type of fermentable carbohydrate, interaction with other ions and chloride salts affect the extent of stimulation by Mn of LAB. Some applications of the stimulation by Mn of LAB are a bioassay for determination of this metal and its use as an aid in lactic acid fermentation of meat and plant foods. The biological effects of Mn are associated with structure/activation of enzymes, especially those involved in use of carbohydrates. Mn was also found to detoxify the superoxide radical, which is harmful to the bacterial cell, and to stabilize subcellular entities.