M17 broth is widely used in microbiology for the cultivation of lactic acid bacteria, particularly species of Streptococcus and Lactococcus. It supports the growth of fastidious organisms that require enriched conditions. The medium is especially useful in dairy fermentation research, where it helps in isolating and maintaining starter cultures used in cheese and other fermented milk products. Due to its ability to support high-density growth, M17 broth is also employed in the development and optimization of industrial fermentation processes. It is commonly used when producing bacteriocins, enzymes, or lactic acid, and serves as a base for antibiotic susceptibility testing and genetic studies in lactic bacteria.