Lactobacillus acidophilus

Lactobacillus /Lac·to·bac·il·lus/ (-bah-sil´us) a genus of the family Lactobacillaceae. They are anaerobic or microaerophilic and occur widely in nature and in the human mouth, vagina, and intestinal tract. In the oral cavity, they are found associated with dental caries but have no known etiologic role. Some produce only lactic acid and others produce other end products of fermentation.

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Lactobacillus acido´philus  a lactobacillus producing the fermented product, acidophilus milk; preparations are used as digestive aids, for the production of B-complex vitamins, and to help prevent infections after antibiotic treatment.

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Lactobacillus acidophilus

A bacteria found in yogurt that changes the balance of the bacteria in the intestine in a beneficial way.

Mentioned in: Strep Throat

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Lactobacillus acidophilus

Etymology: L, lac, milk, bacillum, small rod, acidus, sour; Gk, philein, to love

a bacterium found in milk and dairy products and feces of bottlefed babies and adults. The strain is used to manufacture a fermented milk product. See also acidophilus milk.

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Lactobacillus acidophilus,

n See acidophilus.

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Lactobacillus acidophilus

A bacterium in yogurt, and in the colon of infants; consumption of L acidophilus may be therapeutic as it prevents overgrowth of opportunistic and/or potentially pathogenic bacteria and fungi. See Yogurt.