family lactobacteriaceae (Meaning)
Wordnet
family lactobacteriaceae (n)
lactic acid bacteria and important pathogens; bacteria that ferment carbohydrates chiefly into lactic acid
Synonyms & Antonyms of family lactobacteriaceae
No Synonyms and anytonyms found
family lactobacteriaceae Sentence Examples
- Lactobacteriaceae is a family of Gram-positive, rod-shaped bacteria that produce lactic acid as their primary fermentation product.
- Lactobacteriaceae are widely distributed in various environments, including milk, fermented vegetables, and the human gastrointestinal tract.
- The genus Lactobacillus is the most commonly known member of the Lactobacteriaceae family.
- Lactobacilli are used in the production of fermented dairy products such as yogurt, cheese, and kefir.
- Lactobacteria are also present in the human gut microbiota, where they play an important role in digestion and immune function.
- Some Lactobacteriaceae, such as Lactobacillus rhamnosus, have probiotic properties and are used as dietary supplements.
- Lactobacillus casei is another member of the Lactobacteriaceae family that is used in the production of fermented foods like kimchi and sauerkraut.
- Lactobacillus plantarum is a versatile Lactobacteriaceae species with applications in the fermentation of vegetables, meat, and even wine.
- Lactobacteriaceae species exhibit antibiotic and antimicrobial properties, making them potential candidates for combating antibiotic-resistant bacteria.
- Research is ongoing to explore the potential of Lactobacteriaceae in preventing and treating various health conditions, including gastrointestinal disorders and certain types of cancer.
FAQs About the word family lactobacteriaceae
lactic acid bacteria and important pathogens; bacteria that ferment carbohydrates chiefly into lactic acid
No synonyms found.
No antonyms found.
Lactobacteriaceae is a family of Gram-positive, rod-shaped bacteria that produce lactic acid as their primary fermentation product.
Lactobacteriaceae are widely distributed in various environments, including milk, fermented vegetables, and the human gastrointestinal tract.
The genus Lactobacillus is the most commonly known member of the Lactobacteriaceae family.
Lactobacilli are used in the production of fermented dairy products such as yogurt, cheese, and kefir.
