lactobacillus

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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 ?
A Snoopy B Huckleberry Hound C Postman Pat D Wallace QUESTION 6 - for 6 points: Lactobacillus bulgaricus is used to which product?
Some researchers have reported a decrease in the concentration of lactic acid and acetic acid in low fat yogurt containing both starters of Lactobacillus bulgaricus and Streptococcus thennophilus in the presence of inulin [30],
Here, the starter culture, which consisted of RD-534-S1 and exopolysaccharide strain RD-534 Lactobacillus bulgaricus L210R (RD-534-S1/L210R), led to a 1.
MIXIM fat-free Greek yogurt is made with Cultured Pasteurized Grade A Milk (Live and Active cultures: Lactobacillus Bulgaricus, Streptococcus Thermophilus, Lactobacillus Acidophilus).
Make sure your yogurt's label says it contains "live and active cultures" (the ingredients will list specific strains, such as Lactobacillus bulgaricus or L.
Lactobacillus bulgaricus and Streptococcus thermophilus are the two strains of bacteria that companies add to milk to make yogurt.
galactosidase immobilized in chitosan beads, add protective agents while freeze drying Lactobacillus bulgaricus powder, and measure the effectiveness of Tween emulsifiers added to phytosterol and milk.
Yogurt is produced by fermenting milk with bacterial starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus.
The only real Bulgarian yoghurt is the one made from milk with the use of lactobacillus bulgaricus and streptococcus thermophilus.