lactobacillus

[ lak-toh-buh-sil-uhs ]

noun

, Bacteriology.

, plural lac·to·ba·cil·li [lak-toh-b, uh, -, sil, -ahy].

1. any long, slender, rod-shaped, anaerobic bacterium of the genus Lactobacillus, that produces large amounts of lactic acid in the fermentation of carbohydrates, especially in milk.

lactobacillus

/ ˌlæktəʊbəˈsɪləs /

noun

1. 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

Word History and Origins

Origin of lactobacillus¹

< New Latin (1901); lacto-, bacillus

Example Sentences

Vulture bees were full of Lactobacillus strains—the type of bacteria that’s used to ferment sour beer, sourdough, and pickles—while the omnivores had the most diverse guts, with a mixture of standard-issue bacteria and some unusual strains.

From Popular-Science

Lactobacillus reuteri LR-1 or LR-2 promote oral health by binding to teeth and gums, preventing plaque formation in the mouth.

From The Daily Beast

The most common probiotic bacteria come from two genus groups: Lactobacillus or Bifidobacterium, although there are many others.

From The Daily Beast

Koumiss bacterium is related to the Lactobacillus of various other fermented milks, and is similar to Bac.

From Project Gutenberg

Fresh dairy cream cheese containing Lactobacillus acidophilus.

From Project Gutenberg