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lactobacillus::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | eubacteria, eubacterium, true bacteria |
| Has types | acidophilus, lactobacillus acidophilus |
Examples of lactobacillus
lactobacillus
In this study, the lactobacillus prevented colonization of the bowel by E. coli.
From the dailyherald.com
If a child can't eat, he can take probiotic supplements containing lactobacillus.
From the cnn.com
However, the lactobacillus protects the vaccine until it is in the small intestine.
From the sciencedaily.com
But various species of lactobacillus repressed toxin production, one by 72 percent.
From the sciencedaily.com
And casei or lactobacillus casei is commonly found in probiotic drinks like Yakult.
From the nzherald.co.nz
The lab used standard plating methods to determine the yeast and lactobacillus counts.
From the jsonline.com
Bread made with baker's yeast is not sour because of the absence of the lactobacillus.
From the en.wikipedia.org
The lactobacillus users had 100 ml of that liquid for five days per week over one year.
From the scienceblogs.com
The data suggest that healthy bacteria, especially lactobacillus, may help prevent recurrence.
From the stltoday.com
- A Gram-positive rod-shaped bacterium that produces lactic acid (especially in milk)
- Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are common and usually benign. ...
- (Lactobacilli) These are the bacteria that exist in a very special relationship with the wild yeast. They produce the lactic and acetic acids, creating the special sought after sourdough flavor.
- (Lactobacilli) any of various rod-shaped, non-motile aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.
- Bacteria that are resident in sourdough starters that help give sourdough its distinctive sour flavor.
- Is generally a "friendly" bacteria that produce lactic acid when they ferment glucose into lactose. Members of this family of organisms are responsible for making yogurt, cheese and buttermilk out of milk. They can also be spoilage organisms in food, causing changes in aroma, flavor and texture. ...
- Preparation of nonpathogenic Gram-negative bacteria that promotes the reestablishment of normal bacterial flora in the gut, without which digestion of food and absorption of nutrients cannot occur; given orally
- Aerobic bacteria that you sometimes intentionally add to fermenting beer, such as in a Berliner Weisse. A beer infected with lactobacillus is slightly tart with a dry, palate-coating mouthfeel.
- Lactobacillus acidophilus (L. acidophilus) is the most commonly used probiotic, or "friendly" bacteria. Such healthy bacteria inhabit the intestines and vagina and protect against the entrance and proliferation of "bad" organisms that can cause disease. ...
