Definition

Noun: 1. A type of bacteria: A Gram-positive, rod-shaped bacterium that produces lactic acid through the fermentation of carbohydrates. 2. Common in certain environments: Especially prevalent in fermented foods, dairy products, and as part of the natural microbiota of humans and animals.

Usage Examples

• General Use:
  • Yogurt contains live cultures of lactobacillus.
  • The scientist studied the role of lactobacillus in gut health.
• Scientific Context:
  • This strain of lactobacillus is particularly effective.
  • The fermentation process is driven by lactobacillus bacteria.

Advanced Usage

• Used as a non-count noun for the genus or general category: "The study focused on the properties of ."
• Used as a count noun for specific strains or instances: "Several were identified in the sample." (Note: The plural form is often in technical contexts).

Variants and Related Words

• Lactobacilli (n): The plural form, commonly used in scientific writing.
• Lactic acid (n): The organic acid produced by these bacteria.
• Probiotic (n/adj): A live microorganism (often a species) that confers a health benefit when consumed.

Synonyms

• Lactic acid bacterium (n): A broader term for bacteria that produce lactic acid.
• Probiotic bacterium (n): When referring to its health-promoting use.

Notes on Meaning

• The term specifically denotes a genus () of bacteria, not a single species. Many different species (e.g., , ) fall under this category.
• Its defining characteristic is the production of lactic acid, which acts as a preservative and gives fermented foods their tangy flavor.

Noun

1. a Gram-positive rod-shaped bacterium that produces lactic acid (especially in milk)