AMYLOBACTER Meaning and
Definition
-
Amylobacter, also known as Amylobacter butyricus, is a species of strictly anaerobic, gram-positive, rod-shaped bacteria that belongs to the Clostridiaceae family. It is commonly found in stagnant water and soil, and is known to play a significant role in the fermentation of carbohydrates, particularly starches.
The name "Amylobacter" is derived from the Greek words "amylon" meaning starch and "bacter" meaning rod, referring to the bacterium's ability to metabolize starch. Amylobacter possesses the enzyme amylase, which enables it to break down complex starch molecules into simpler sugars through a process called amylolysis. This capacity makes it a relevant microorganism in industries such as food and beverage, as well as in the field of biotechnology.
Although Amylobacter is generally considered harmless, it can cause spoilage of food products, especially canned goods, due to its production of butyric acid. When present in large quantities, this acid imparts an unpleasant odor and taste to the affected food. However, Amylobacter can also be beneficial in some cases, as it is involved in the production of certain dairy products, such as Swiss and Emmental cheeses. By fermenting lactose, Amylobacter contributes to the characteristic flavor and texture of these types of cheese.
Overall, Amylobacter is a versatile bacterium that plays dual roles in both the spoilage and production of various food items, making it a subject of interest in the fields of microbiology and industrial processes.
-
A bacterial organism containing starch.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for AMYLOBACTER
- zmylobacter
- smylobacter
- wmylobacter
- qmylobacter
- anylobacter
- akylobacter
- ajylobacter
- amtlobacter
- amglobacter
- amhlobacter
- amulobacter
- am7lobacter
- am6lobacter
- amykobacter
- amypobacter
- amyoobacter
- amylibacter
- amylkbacter
- amyllbacter
Etymology of AMYLOBACTER
The word "Amylobacter" is derived from Greek roots.
The prefix "amylon" comes from the Greek word "amylon", which means "starch". This refers to the ability of the bacteria of this genus to break down starches.
The suffix "bacter" is derived from the Greek word "bakterion", which means "small staff" or "rod". This term was used to describe microscopic organisms in the shape of rods or staffs, which includes bacteria.
Thus, "Amylobacter" literally means "starch bacteria", highlighting its ability to metabolize starches.
Infographic
Add the infographic to your website:
