How Do You Spell BACILLUS NEAPOLITANUS?

Pronunciation: [bˈasɪləs nˈiːpəlˌɪtanəs] (IPA)

The correct spelling of the microorganism Bacillus neapolitanus is pronounced as /bəˈsɪləs, -ˈsɪliːz, -ˈsɪləs neɪˌəpəˈlɪtənəs/. The initial "b" in "Bacillus" is pronounced as /b/, and the double "l" is pronounced as a geminate /l/. "Neapolitanus" is pronounced with primary stress on the second syllable /neɪ/, and the final "us" is pronounced as /əs/. The correct pronunciation can be crucial in scientific communication and must be accurate. The use of IPA phonetic transcription can aid in learning the correct pronunciation of scientific terminology.

BACILLUS NEAPOLITANUS Meaning and Definition

1. Bacillus neapolitanus is a species of rod-shaped, gram-positive bacteria that belongs to the Bacillus genus. It is characterized by its ability to produce enzymes, specifically amylases, which enable it to break down complex carbohydrates into simpler sugars for energy production.

   This bacterium is commonly found in a variety of environments, such as soil, freshwater habitats, and animal intestines. It is also an important component of the human gut microbiota. In the human body, B. neapolitanus contributes to the breakdown of starch and glycogen in the digestive tract, playing a crucial role in the overall digestion and absorption of nutrients.

   B. neapolitanus is considered to be a facultative anaerobe, meaning that it is capable of surviving in both oxygen-rich environments and low-oxygen conditions. This adaptability allows it to thrive in various ecological niches. Moreover, this species is known to be motile, possessing flagella that enable it to move towards optimal growth conditions.

   The study of B. neapolitanus is of interest for both scientific and practical purposes. Scientifically, it offers valuable insights into the metabolism of complex carbohydrates, as well as the role of bacteria in the digestive process. From a practical standpoint, the enzyme-producing abilities of B. neapolitanus are harnessed in various industries, including food and beverage, where it is utilized to enhance fermentation processes and improve the texture and flavor of products. Overall, Bacillus neapolitanus is a versatile bacterium with significant ecological and functional implications.

2. B. coli communis; it was first obtained by Emmerich from the bodies of men dead of cholera in Naples, and erroneously regarded by him as the pathogenic agent of the disease.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for BACILLUS NEAPOLITANUS

• vacillus neapolitanus
• nacillus neapolitanus
• hacillus neapolitanus
• gacillus neapolitanus
• bzcillus neapolitanus
• bscillus neapolitanus
• bwcillus neapolitanus
• bqcillus neapolitanus
• baxillus neapolitanus
• bavillus neapolitanus
• bafillus neapolitanus
• badillus neapolitanus
• bacullus neapolitanus
• bacjllus neapolitanus
• backllus neapolitanus
• bacollus neapolitanus
• bac9llus neapolitanus
• bac8llus neapolitanus
• baciklus neapolitanus
• baciplus neapolitanus

Etymology of BACILLUS NEAPOLITANUS

The word "Bacillus neapolitanus" is a scientific name that is composed of two parts: "Bacillus" and "neapolitanus".

1. Bacillus: The term "Bacillus" originated from Latin, where it means "a small staff" or "a little stick". It was first used by German botanist Christian Gottfried Ehrenberg in 1838 to describe rod-shaped bacteria that he observed under a microscope. The name was chosen due to the resemblance of these bacteria to small rods or sticks.

2. Neapolitanus: The term "neapolitanus" refers to Naples, a city in Italy. It is used in scientific names to indicate a specific geographical origin or connection. In this case, "neapolitanus" suggests that the Bacillus strain in question was either isolated or studied in Naples.