Definition

Noun: * A species of Gram-negative, facultatively anaerobic, rod-shaped bacteria. It is characterized by its ability to produce gas and acid from the fermentation of sugars like lactose. Historically significant in microbiology, it is commonly found in water, soil, and the intestinal tracts of humans and animals, and can be involved in food spoilage processes such as the souring of milk.

Usage

• Scientific/Medical Context: Used primarily in microbiology, medicine, and food science to identify and discuss this specific bacterial species.
  • Example: The laboratory report identified the contaminant as Aerobacter aerogenes.
  • Example: Aerobacter aerogenes is often used in comparative studies with other enteric bacteria.
• Food Science Context: Used when discussing causes of fermentation or spoilage in dairy and other food products.
  • Example: The souring of the milk sample was attributed to the presence of Aerobacter aerogenes.

Advanced Usage

• Taxonomic Note: In modern bacterial taxonomy, many strains formerly classified as have been reclassified under the genus (e.g., ). The term remains in use in historical contexts or in some applied fields.
  • Example: The older literature refers to this organism as Aerobacter aerogenes, though it is now more accurately placed in the Klebsiella genus.

Variants and Related Words

• Klebsiella aerogenes (n): The contemporary taxonomic name for the bacterium.
• Enterobacteriaceae (n): The family of Gram-negative bacteria to which it belongs.
• Coliform bacterium (n): A descriptive term for a group of bacteria (including ) used as indicators of sanitary quality in water and food.

Synonyms

• (current taxonomic synonym)

Related Phrases/Contexts

• Gram-negative rod: A general descriptive term for its staining characteristic and shape.
• Gas-producing bacterium: A functional description of its metabolic activity.
• Food spoilage organism: A description of its role in degrading food products.

Noun

1. a species of Gram-negative aerobic bacteria that produce gas and acid from sugars and are sometimes involved in the souring of milk