lactobacillus

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Related to Lactobaccillus: Lactobacillus casei

lac·to·ba·cil·lus

 (lăk′tō-bə-sĭl′əs)
n. pl. lac·to·ba·cil·li (-sĭl′ī′)
Any of various rod-shaped, oxygen-tolerant anaerobic bacteria of the genus Lactobacillus that ferment sugars to lactic acid and are used in the production of certain foods such as yogurt, sauerkraut, and pickles.

lactobacillus

(ˌlæktəʊbəˈsɪləs)
n, pl -li (-laɪ)
(Microbiology) any Gram-positive rod-shaped bacterium of the genus Lactobacillus, which ferments carbohydrates to lactic acid, for example in the souring of milk: family Lactobacillaceae

lac•to•ba•cil•lus

(ˌlæk toʊ bəˈsɪl əs)

n., pl. -cil•li (-ˈsɪl aɪ)
any of various anaerobic bacteria of the genus Lactobacillus.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.lactobacillus - a Gram-positive rod-shaped bacterium that produces lactic acid (especially in milk)
eubacteria, eubacterium, true bacteria - a large group of bacteria having rigid cell walls; motile types have flagella
genus Lactobacillus - type genus of the family Lactobacillaceae
acidophilus, Lactobacillus acidophilus - a bacterium that is used to make yogurt and to supplement probiotics
Translations

lactobacillus

n lactobacilo
References in periodicals archive ?
Two of the key bacterial families, lactobaccillus and bifidobacteria, make acidic chemicals that lower the alkalinity of the gut and kill certain other species.