Definition of Bacterium lactis. Meaning of Bacterium lactis. Synonyms of Bacterium lactis

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Definition of Bacterium lactis

Bacterium lactis
Zymogenic ym`o*gen"ic, a. (Biol.) (a) Pertaining to, or formed by, a zymogene. (b) Capable of producing a definite zymogen or ferment. Zymogenic organism (Biol.), a micro["o]rganism, such as the yeast plant of the Bacterium lactis, which sets up certain fermentative processes by which definite chemical products are formed; -- distinguished from a pathogenic organism. Cf. Micrococcus.
Bacterium lactis
2. A state of agitation or excitement, as of the intellect or the feelings. It puts the soul to fermentation and activity. --Jer. Taylor. A univesal fermentation of human thought and faith. --C. Kingsley. Acetous, or Acetic, fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus or ferment (Mycoderma aceti). The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, aldehyde, is formed in the first process. 1. C2H6O + O = H2O + C2H4O Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2 Note: Aldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See Lactic fermentation. Fermentation by an unorganized ferment or enzyme. Fermentations of this class are purely chemical reactions, in which the ferment acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O = 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) = C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction.

Meaning of Bacterium lactis from wikipedia

- Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically...
- subsp. animalis and Bifidobacterium animalis subsp. lactis. Both old names B. animalis and B. lactis are still used on product labels, as this species is...
- www.bacterio.net. "Sphingobacterium lactis Taxon P****port - StrainInfo". www.straininfo.net. "Sphingobacterium lactis". www.uniprot.org. "Details: DSM-22361"...
- relevance, both L. lactis subspecies (L. l. lactis and L. l. cremoris) are widely used as generic LAB models for research. L. lactis ssp. cremoris, used...
- of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides, e.g., Arla's fil culture contains Lactococcus lactis subsp. lactis, Lactococcus...
- Lactococcus lactis bacterium chocolate Lactococcus lactis ssp. cremoris bacterium Cheddar cheese Lactococcus lactis ssp. lactis bacterium cheese Lactococcus...
- trials. The L. lactis mechanism of microbial drug delivery described in the 2006 study of Braat et al. uses a form of recombinant L. lactis (LL-Thy12) which...
- known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests...
- 2014). "Probiotic ****essment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from ****l microflora". Journal of Medical Microbiology....
- Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues...
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