Lactobacillus

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 /lac·to·bac·il·lus/ (-bah-sil´us) pl. lactobacil´li   an organism of the genus Lactobacillus.

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lac·to·ba·cil·lus (lkt-b-sls)

n.

Any of various rod-shaped, nonmotile, aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.

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Lactobacillus

[lak′tōbəsil′əs]

Etymology: L, lac + bacillum, small rod

any one of a group of nonpathogenic gram-positive rod-shaped bacteria that produce lactic acid from carbohydrates. Many species are normally found in the human intestinal tract and vagina.

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Lactobacillus

a genus of gram-positive, rod-shaped bacteria, all of which are generally considered to be nonpathogenic, although they have been isolated from abscesses in cats. They produce lactic acid by fermentation and play a part in the development of lactic acidosis in ruminants fed on too much carbohydrate. See also yogurt.

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lactobacillus

pl. lactobacilli; any individual organism of the genus Lactobacillus.