| Lactobacillus homohiochii | A species found in spoiled sake. (05 Mar 2000) |
|---|---|
| Lactobacillus jensenii | A species isolated from human sources such as vaginal discharge and blood clot. (05 Mar 2000) |
| Lactobacillus lactis | A species found in milk and cheese; not pathogenic. (05 Mar 2000) |
| Lactobacillus leichmannii | A species found in dairy and plant products. (05 Mar 2000) |
| Lactobacillus plantarum | A species found in dairy products and environments, fermenting plants, silage, sauerkraut, pickled vegetables, spoiled tomato products, sour dough, cow dung, and the human mouth, intestinal tract, and stools. (05 Mar 2000) |
| Lactobacillus salivarius | A species found in the mouth and intestinal tract of the hamster, the mouth of humans, and the intestinal tract of the hen. (05 Mar 2000) |
| Lactobacillus trichodes | A species found in wines containing 20% ethanol and in lees in California, Australia, France, and Spain; in California this organism is commonly referred to as the hair bacillus, cottony bacillus, cottony mold, or Fresno mold. (05 Mar 2000) |
| Lactobacillus viridescens | A species found in discolored cured meat products such as sausage and bologna. (05 Mar 2000) |
| lactobutyrometer | A type of lactocrit. Origin: Lacto-+ G. Boutyron, butter, + metron, measure (05 Mar 2000) |
| lactocele | Synonym: galactocele. Origin: Lacto-+ G. Kele, tumour (05 Mar 2000) |
| lactochrome | 1. The flavin in milk. Synonym: lactochrome. Synonym: riboflavin. (05 Mar 2000) |
| lactococcal lysine aminopeptidase | <enzyme> Amino acid sequence given in first source Registry number: EC 3.4.11.- Synonym: lysine aminopeptidase, lactococcus (26 Jun 1999) |
| lactococcus | A genus of gram-positive, coccoid bacteria mainly isolated from milk and milk products. These bacteria are also found in plants and nonsterile frozen and dry foods. Previously thought to be a member of the genus streptococcus (group n), it is now recognised as a separate genus. (12 Dec 1998) |
| lactococcus lactis | A non-pathogenic lactococcus found in dairy products and responsible for the souring of milk. (12 Dec 1998) |
| lactocrit | An instrument used to estimate the amount of butterfat in milk. Origin: Lacto-+ G. Krino, to separate (05 Mar 2000) |