| CAF | cell adhesion factor; citric acid fermentation |
|---|---|
| PAF | paroxysmal atrial fibrillation; peroxisomal assembly factor; phosphodiesterase-activating factor; pl... |
| SF | Sabin-Feldman [test]; safety factor; salt-free; scarlet fever; screen film; seminal fluid; serosal f... |
| TF | free thyroxine; tactile fremitus; tail flick [reflex]; temperature factor; testicular feminization; ... |
| MOF | marine oxidation/fermentation; methotrexate, Oncovin, and fluorouracil; multiple organ failure |
| FVIII-vWF | Factor VIII-von Willebrand Factor |
|---|---|
| Factor Xa | Factor X |
| GM-CSF | Granulocyte colony-stimulating factor , granulocyte-macrophage colony-stimulating factor |
| G-CSF | Granulocyte-Macrophage Colony-Stimulating Factor , Granulocyte Colony-Stimulating Factor |
| HB-EGF | Heparin binding epidermal growth factor-like growth factor |
| oxidation-fermentation test | <investigation> A test to to determine whether a given bacterial strain has an oxidative or fermentativetype of metabolism by seeing what it doesto a carbohydrate substrate. (09 Oct 1997) |
|---|---|
| fermentation | <microbiology> The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respiration in that organic substances rather than molecular oxygen are used as electron acceptors. Fermentation occurs widely in bacteria and yeasts, the process usually being identified by the product formed, for example, acetic, alcoholic, butyric and lactic fermentation are those that result in the formation of acetic acid, alcohol, butyric acid and lactic acid, respectively. Origin: L. Fermentatio (18 Nov 1997) |
| fermentation substrates | Materials used as food for growing microorganisms, part of the culture medium along with chemicals that facilitate fermentation and other trace materials. (14 Nov 1997) |
| lactic acid fermentation | <biochemistry> A type of fermentation carried out by lactic acid bacteria in which sugar (for example lactose, glucose, pentose) are converted either entirely (or almost entirely) to lactic acid (homolactic fermentation) or to a mixture of lactic acid and other products (heterolactic fermentation). (09 Oct 1997) |
| lactobacillus | Literally milk bacteria, normally found in the mouth, intestinal tract and vagina. (12 Dec 1998) |
| lactobacillus acidophilus | Bug that produces acidophilus milk. (12 Dec 1998) |
| Lactobacillus bifidus | Former name for Bifidobacterium bifidum. (05 Mar 2000) |
| Lactobacillus bifidus pennsylvanicus | Former name for Bifidobacterium bifidum. (05 Mar 2000) |
| Lactobacillus brevis | A species widely distributed in nature, especially in plant and animal products; it is also found in the mouth and intestinal tract of humans and rats. (05 Mar 2000) |
| Lactobacillus buchneri | A species widely distributed in fermenting substances. (05 Mar 2000) |
| Lactobacillus bulgaricus | A species used in the production of yogurt. (05 Mar 2000) |
| Lactobacillus catenaformis | An anaerobic species found in the intestines and pulmonary cavities of humans. (05 Mar 2000) |
| Lactobacillus cellobiosus | A species found widely distributed in nature, especially in fermenting plant and animal products. Also found in the mouth of human beings. Synonym: Lactobacillus cellobiosus. (05 Mar 2000) |
| Lactobacillus confusus | A species found in cow dung. (05 Mar 2000) |
| Lactobacillus coprophilus | Former name for Lactobacillus confusus. (05 Mar 2000) |