Concept information
Preferred term
Lactobacillales
Type
-
mesh:Descriptor
Definition
- An order of gram-positive bacteria in the class Bacilli, that have the ability to ferment sugars to lactic acid. They are widespread in nature and commonly used to produce FERMENTED FOODS.
Broader concept
Narrower concepts
Entry terms
- Lactic Acid Bacteria
- txid186826
Allowable Qualifier(s)
- chemistry (Qualifier)
- classification (Qualifier)
- cytology (Qualifier)
- drug effects (Qualifier)
- enzymology (Qualifier)
- genetics (Qualifier)
- growth & development (Qualifier)
- immunology (Qualifier)
- isolation & purification (Qualifier)
- metabolism (Qualifier)
- pathogenicity (Qualifier)
- physiology (Qualifier)
- radiation effects (Qualifier)
- ultrastructure (Qualifier)
- virology (Qualifier)
In other languages
-
French
-
txid186826
URI
http://data.loterre.fr/ark:/67375/JVR-MFTV5Z8C-W
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