lactobacillusn.
/ˌlaktəʊbəˈsɪləs/, U.S. /ˌlæktoʊbəˈsɪləs/ Biology.
Any bacterium of the genus Lactobacillus (family Lactobacillaceæ), which includes microaerophilic or anaerobic, non-motile, Gram-positive rods which convert glucose and related carbohydrates to lactic acid and are found in the intestinal tract and in fermenting plant and animal (esp. dairy) products.
ΚΠ
1924 Jrnl. Bacteriol. 9 375 A study of lactobacilli from the intestines.
1928 B. W. Hammer Dairy Bacteriol. xv. 410 The lactobacilli constitute another type of organism bringing about changes that are important in the ripening of cheddar cheese.
1958 W. C. Frazier Food Microbiol. iii. 51 Characteristics that make the lactobacilli important in foods are (1) their ability to ferment sugars with the production of considerable amounts of lactic acid, enabling their use in the production of fermented plant and dairy products, or the manufacture of industrial lactic acid, but resulting in the deterioration of some products, e.g. wine or beer; (2) production of gas and other volatile products..; (3) their inability to synthesize most of the vitamins they require,..making them useful in assays for the vitamin content of foods; and (4) the heat resistance..of most of the high-temperature lactobacilli.
1961 R. D. Baker Essent. Pathol. ix. 190 Although many microorganisms are observed in association with caries,..most investigations have centered around the parasitic lactobacilli. These organisms may have a role in the initiation of the process.
This entry has not yet been fully updated (first published 1976; most recently modified version published online March 2022).
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