| Lactobacillus |
Gram-positive rod-shaped bacteria that produce lactic acid especially in milk
출처: wordnet.princeton.edu/perl/webwn
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| Lactobacillus |
(Bo
출처: www.mercksource.com/pp/us/cns/cns_hl_dorlands.jspz...
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| Lactobacillus |
Lactobacillus is a genus of Gram-positive facultative bacteria, named as such because most of its members convert lactose and other simple sugars to lactic acid. They are common and usually benign -- indeed, necessary -- inhabitants of the bodies of humans and other animals - for example, they are present in the gastrointestinal tract and the vagina. Many species are prominent in decaying plant material. ...
출처: en.wikipedia.org/wiki/Lactobacillus
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| Lactobacillus acidophilus |
Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. It is commonly used commercially together with Streptococcus salivarius in the production of yogurt. L. acidophilus is considered a probiotic or "friendly" bacterium. These types of healthy bacteria inhabit the intestines and vagina and protect against some unhealthy organisms. The breakdown of food by L. ...
출처: en.wikipedia.org/wiki/Lactobacillus_acidophilus
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| Lactobacillus bulgaricus |
Lactobacillus bulgaricus (LBB) is one of several bacteria used for the production of yoghurt (yogurt). It is named for Bulgaria, the country where it was first used (it thrives freely on the Balkan Peninsula). The bacterium feeds on milk and produces lactic acid which also helps to preserve the milk. It breaks down lactose and is often helpful to sufferers of lactose intolerance, whose digestive systems lack the enzymes to break down lactose to simpler sugars. ...
출처: en.wikipedia.org/wiki/Lactobacillus_bulgaricus
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