Lactobacillus


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Lactobacillus

 [lak″to-bah-sil´us]
a genus of bacteria, some of which are considered to be etiologically related to dental caries, but are otherwise nonpathogenic. They produce lactic acid by fermentation.

lactobacillus

 [lak″to-bah-sil´us]
any individual organism of the genus Lactobacillus.

Lactobacillus

(lak'tō-ba-sil'ŭs),
A genus of microaerophilic or anaerobic, non-spore-forming, ordinarily nonmotile bacteria (family Lactobacillaceae) containing gram-positive curved or straight rods that vary from long and slender cells to short coccobacilli; chains are commonly produced especially in the later part of the logarithmic phase of growth. These organisms possess complex nutritional requirements, generally characteristic for each species; metabolism is fermentative and at least half the end product is lactic acid. They are found in dairy products, effluents of grain and meat products, water, sewage, beer, wine, fruits and fruit juices, pickled vegetables, and in sourdough and mash, and are part of the normal flora of the mouth, intestinal tract, and vagina of many warm-blooded animals, including humans; as normal flora, they produce bacterocidins protective against pathogenic bacteria; rarely are they pathogenic. The type species is Lactobacillus delbrueckii.
[lacto- + bacillus]

lac·to·ba·cil·lus

(lak'tō-ba-sil'ŭs),
A vernacular term used to refer to any member of the genus Lactobacillus.

lactobacillus

(lăk′tō-bə-sĭl′əs)
n. pl. lactoba·cilli (-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.

Lac·to·ba·cil·lus

(lak'tō-bă-sil'ŭs)
A genus of microaerophilic or anaerobic, non-spore-forming, ordinarily nonmotile bacteria containing gram-positive rods which vary from long and slender cells to short coccobacilli; chains are commonly produced. These organisms are found in dairy products, the effluents of grain and meat products, water, sewage, beer, wine, fruits and fruit juices, pickled vegetables, and in sourdough and mash, and are part of the normal flora of the mouth, intestinal tract, and vagina of many warm-blooded animals, including humans; rarely are they pathogenic. The type species is L. delbrueckii.

lac·to·ba·cil·lus

(lak'tō-bă-sil'ŭs)
A vernacular term used to refer to any member of the genus Lactobacillus.

lactobacillus

Any of the genus of GRAM POSITIVE bacilli that produce LACTIC ACID from carbohydrates by fermentation. Lactobacilli are normal inhabitants of the mouth, intestine and vagina. They ferment milk to yoghurt and are responsible for its acid flavour.
References in periodicals archive ?
Comparison of the growth of Lactobacillus acidophilus and Bifidobacterium bifidum species in media supplemented with selected saccharides including prebiotics.
The adhesive characteristics of Lactobacillus strains to n-hexadecane, chloroform, and ethyl acetate are shown in Table 1.
Our experimental results showed that by regularly adding Bacillus and Lactobacillus to the aquaculture water, the weights of the L.
Analysis of the fecal microflora of human subjects consuming a probiotic product containing Lactobacillus rhamnosus DR20.
Lactobacillus reuteri in bovine milk fermented decreases the oral carriage of mutans streptococci.
Ayran and yogurt were similar to kefir, but they also have Lactobacillus and can affect the microbiota results.
Respecto al flujo de alimentacion, en [65], evaluaron el efecto de la temperatura de entrada (100, 115 y 130 [grados]C), la relacion solidos maltodextrina: solidos totales (1:1, 1:1,5 y 1:2) y el flujo de alimentacion (10, 15 y 20 mL/min) durante el proceso de secado por atomizacion de Lactobacillus acidophilus NRRL B-4495 y Lactobacillus rhamnosus NRRL B-442 (Ver tabla en la seccion Anexos).
Aun cuando los preparados de ensilados biologicos se iniciaron a partir de ciertas especies del genero Lactobacillus, se presenta el crecimiento de otras especies bacterianas con capacidad probiotica, las que pueden provenir de los insumos utilizados para su preparacion.
At the early stage of ensiling in sample d 5, the most abundant reads were Lactobacillus (49.57%), followed by Klebsiella (9.03%) (Figure 2).
The aim of this research was to select the best probiotic Lactobacillus out of 35 strains from human origin, identify them genotypically and to evaluate some probiotic properties and technological capability to survive in ice cream bar or ice-lolly.
The use of Lactobacillus acidophilus as a probiotic provides benefits such as reduction in abdominal pain or discomfort in patients with irritable bowel syndrome (Sinn DH, Song JH, Kim HJ, et al., 2008), reduction in total cholesterol levels, LDL-c, and triacyclglycerols in animals (Park et al., 2007; Park et al., 2008) and a reduction in insulin resistance (Andreasen et al., 2010).