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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.


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


(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


n lactobacilo
References in periodicals archive ?
However, it would be of great interest to investigate whether the oral consumption of Bifidobacterium breve, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus acidophilus probiotics for 2 weeks can reduce the severity of injury in transient focal cerebral ischemia in mice.
5% (w/v) yoghurt starter culture (CHR HANSEN YF - L811) comprised of Streptococcus thermophilus and Lactobacillus bulgaricus in a 1:1 ratio.
A total six bacteria including Salmonella typhi, Escherichia coli, Pasteuralla multocida, Lactobacillus bulgaricus, Micrococcus luteus and Staphylococcus aureius were used against each other to evaluate their antimicrobial activities.
During this time, the lactic acid bacteria such as lactobacillus bulgaricus convert the lactose into lactic acid, whereby the milk turns sour, curdles and becomes viscous - and this gives rise to the characteristic taste and aroma.
A separate crossover RCT (N=59) compared placebo to VSL#3, a product containing 8 probiotics (Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium infantis, L acidophilus, Lactobacillus plantarum, L paracasei, Lactobacillus bulgaricus, and Streptococcus hermophiles), given in age-dependent doses for 6 weeks to children aged 4 to 18 years.
A Snoopy B Huckleberry Hound C Postman Pat D Wallace QUESTION 6 - for 6 points: Lactobacillus bulgaricus is used to which product?
Yogurt is fermented milk that contains live bacterial cultures, notably, lactobacillus bulgaricus and streptococcus thermophilus.
2004) investigated the effect of microparticles of alginate coated with three types of chitosans of different molecular weight on the survival of Lactobacillus bulgaricus KFRI 673 in simulated gastric juices, intestinal juices and their stability during the storage at 4 and 22[degrees]C.
The yogurt starter culture YC-X 11 containing Streptococcus thermophilus and Lactobacillus bulgaricus and probiotics L.
Most famously, yogurts live bacteria (usually a combo of Lactobacillus bulgaricus and Streptococcus thermopbilus) may keep undesirable bacteria in our digestive systems at bay.
Check the ingredient list on yogurt and kefir containers; any probiotics that have been added will be listed (for example, Lactobacillus bulgaricus, Bifidobacterium bifidum, Streptococcus thermophiles).
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],