lactobacillus

/lak'toh beuh sil"euhs/, n., pl. lactobacilli /-sil"uy/. Bacteriol.

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

[ < NL (1901); see LACTO-, BACILLUS]

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Any of the rod-shaped, gram-positive (see gram stain) bacteria that make up the genus Lactobacillus.

They are widely distributed in animal feeds, manure, and milk and milk products.Various species are used commercially in the production of sour milks, cheeses, and yogurt. Lactobacilli also play an important role in the manufacture of fermented vegetables (pickles and sauerkraut), beverages (beer, wine, and juices), sourdough breads, and some sausages. They inhabit but do not damage animal and human intestinal tracts. Commercial preparations of lactobacilli are used to restore normal intestinal flora after antibiotic therapy.

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▪ bacteria

      a genus of rod-shaped, gram-positive, non-spore-forming bacteria of the family Lactobacillaceae, widely distributed in animal feeds, silage, manure, and milk and milk products. Lactobacillus delbrueckii, a typical species, is 0.5 to 0.8 micrometre (μm; 1 μm = 10^-6 metre) across by 2 to 9 μm long and occurs singly or in small chains. Various species of Lactobacillus are used commercially during the production of sour milks, cheeses, and yogurt. Lactobacilli have an important role in the manufacture of fermented vegetables (pickles and sauerkraut), beverages (wine and juices), sourdough breads, and some sausages. Lactobacilli are commensal inhabitants of animal and human intestinal tracts. Commercial preparations of lactobacilli are used to restore normal intestinal flora after the imbalance created by antibiotic therapy.

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