Definition

Noun: A family of bacteria, specifically lactic acid bacteria, which are characterized by their ability to ferment carbohydrates primarily into lactic acid. This family includes some important pathogens.

Usage

The term 'Lactobacillaceae' is used as a formal, scientific name for a taxonomic family of bacteria. It is typically used in academic, microbiological, and medical contexts.

Examples

• In microbiology, the family Lactobacillaceae is studied for its role in food fermentation.
• Some species within the family Lactobacillaceae are used in the production of yogurt and cheese.
• Certain members of the family Lactobacillaceae can be opportunistic pathogens in humans.

Advanced Usage

• Taxonomic Context: The name is always capitalized ('Lactobacillaceae') as per the conventions for biological family names. It is often preceded by the word 'family' for clarity in non-specialist writing.
• Phylogenetic Discussion: In modern taxonomy, the classification is subject to change based on genetic analysis. The term may be used when discussing the evolution and relationships of lactic acid bacteria.

Variants and Related Words

• Lactobacillaceae: The core family name, often used interchangeably with "family Lactobacillaceae."
• Lactobacillus (genus): A well-known genus historically placed within this family, containing many species important in industry and health.
• Lactic acid bacteria: A descriptive, non-taxonomic term for the group of bacteria that share the primary metabolic trait of lactic acid fermentation, which includes the family Lactobacillaceae.

Synonyms

• Lactic acid bacteria (as a functional group): This is a broader, descriptive synonym referring to the bacteria's primary metabolic function, which is characteristic of the family Lactobacillaceae.

Related Phrases

• Member of Lactobacillaceae: A phrase used to specify an organism belonging to this family.
• Lactobacillaceae family: An alternative phrasing with the same meaning.

Noun

1. lactic acid bacteria and important pathogens; bacteria that ferment carbohydrates chiefly into lactic acid