Lactobacillus meaning

lăktō-bə-sĭləs
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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.
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Any of a genus (Lactobacillus) of bacteria that ferment milk, carbohydrates, etc., producing lactic acid and carbon dioxide: found as saprophytes or as parasites in the mouth, intestinal tract, and vagina of humans and other mammals.
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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.
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A taxonomic genus within the family Lactobacillaceaegram-positive facultative anaerobic or microaerophilic rod-shaped bacteria.
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