lactobacillus

< /ˌlæk toʊ bəˈsɪl aɪ/. Bacteriology.

1. any long, slender, rod-shaped, anaerobic bacterium of the genus Lactobacillus, that produces large amounts of lactic acid in the fermentation of carbohydrates, especially in milk.

noun plural -li (-laɪ)

1. any Gram-positive rod-shaped bacterium of the genus Lactobacillus, which ferments carbohydrates to lactic acid, for example in the souring of milk: family Lactobacillaceae

n.

1. Any of various rod-shaped, nonmotile, aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.