একটি গ্রাম-পজিটিভ যষ্টি আকৃতির ব্যাকটিরিয়া যে ল্যাকটিক অ্যাসিড (বিশেষ করে দুধ উৎপাদন করে

lactobacilli's Usage Examples:

diverse species; a taxonomic revision of the genus in 2020 assigned lactobacilli to 25 genera (see § Taxonomy below).

Lactobacillaceae include the homofermentative lactobacilli Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus,.

description of lactobacilli by Döderlein, lactobacilli have been generally considered the gatekeepers of the vaginal ecosystem.

fermentation of dough using naturally occurring lactobacilli and yeast.

The lactic acid produced by the lactobacilli imbues it a more sour taste, as well as extending.

The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping.

Some strains of lactobacilli formerly mistakenly classified as L.

The lactobacilli involved in the fermentation process of the rice produces lactic acid.

glycogen in the vaginal canal support the growth of lactobacilli over other bacterial species.

When lactobacilli use glycogen as a food source, they convert it.

(A, C, D and E), essential omega-3-fatty acids, certain proteins and lactobacilli.

Sourdough starters are leavened by a mixture of yeast and lactobacilli in a ratio of about 1:100.

brevis is one of the major lactobacilli found in tibicos grains, used to make kefir, but Lentilactobacillus species.

pleiomorphic lactobacilli; no other bacteria grade IIa mixed flora, but predominantly lactobacilli grade IIb mixed flora, but proportion of lactobacilli severely.

selectively feeding beneficial bacteria such as bifidobacteria and lactobacilli within the digestive tract.

lactobacilli's Meaning':

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