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[lak-toh-buh-sil-uh s] /ˌlæk toʊ bəˈsɪl əs/

noun, plural lactobacilli
[lak-toh-buh-sil-ahy] /ˌlæk toʊ bəˈsɪl aɪ/ (Show IPA). Bacteriology.
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.
noun (pl) -li (-laɪ)
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

lactobacillus lac·to·ba·cil·lus (lāk’tō-bə-sĭl’əs)
Any of various rod-shaped, nonmotile, aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.


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  • Lactocele

    lactocele lac·to·cele (lāk’tə-sēl’) n. See galactocele.

  • Lactoferrin

    [lak-tuh-fer-in] /ˌlæk təˈfɛr ɪn/ noun, Biochemistry. 1. a glycoprotein present in milk, especially human milk, and supplying iron to suckling infants.

  • Lactoflavin

    [lak-toh-fley-vin, lak-toh-fley-] /ˌlæk toʊˈfleɪ vɪn, ˈlæk toʊˌfleɪ-/ noun, Biochemistry. 1. . /ˌlæktəʊˈfleɪvɪn/ noun 1. a less common name for riboflavin lactoflavin lac·to·fla·vin (lāk’tə-flā’vĭn, lāk’tə-flā’-) n. See riboflavin.

  • Lactogen

    lactogen lac·to·gen (lāk’tə-jən, -jěn’) n. An agent that stimulates lactation.

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