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Noun1.Lactobacillaceae - lactic acid bacteria and important pathogens; bacteria that ferment carbohydrates chiefly into lactic acid
kingdom Monera, kingdom Prokaryotae, Monera, Prokayotae - prokaryotic bacteria and blue-green algae and various primitive pathogens; because of lack of consensus on how to divide the organisms into phyla informal names are used for the major divisions
bacteria family - a family of bacteria
genus Lactobacillus - type genus of the family Lactobacillaceae
genus Diplococcus - a genus of bacteria
genus Streptococcus - a genus of bacteria
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
While changes varied widely, trends that they identified included a "general increase" in the phylum Cyanobacteria and decreases in the family Lactobacillaceae and Pseudomonadaceae, they wrote.
Of the 71 families uniquely related to animal farming, the top five families were Bacillaceae, Bacteroidaceae, Xanthomonadaceae, Streptococcaceae, and Lactobacillaceae (Table 4).
Indeed Lactobacillaceae and Carnobacteriaceae were the major components of the microflora in vacuum packed chilled pork at day 14 and 21d of storage.
The family Paenibacillaceae was common in all soils, while the family Lactobacillaceae (0.7%) was observed only in the grassland sites.
Streptococcaceae, SubsectionI_Family I, Lactobacillaceae, and Halomonadaceae were the dominant species in the corresponding reference soil.
Under anaerobic conditions, species belonging to the Bacteroides genus, and to the Clostridiaceae and Lactobacillaceae families, in special, Citrobacter and Serratia strains, produce short-chain fatty acids (SCFAs) which are volatile fat acids able to cross the blood-brain barrier via monocarboxylate transporters.
The db-/db-[H.sub.2]O-associated fecal microbiota community showed a dramatic increase in the relative abundance of Lachnospiraceae (P = 0.00912, Q = 0.03040) and Porphyromonadaceae (P = 0.00023, Q = 0.00237) and a marked decrease in the relative abundance of S24-7 (P = 0.00121, Q = 0.00605) and Lactobacillaceae (P = 0.03187, Q = 0.07969) (Figure 4(b)).