How Do You Spell STREPTOCOCCUS LACTICUS?

Pronunciation: [stɹˈɛptəkˌɒkəs lˈaktɪkəs] (IPA)

Streptococcus lacticus is a bacterium that is commonly found in dairy products. The spelling of the word is pronounced as /strɛptəˈkɒkəs lækˈtaɪkəs/ using the International Phonetic Alphabet (IPA). The word is divided into two parts; "Streptococcus" refers to the genus of the bacteria, while "lacticus" denotes the ability of the bacterium to produce lactic acid during fermentation. The correct spelling and proper pronunciation of the word is important for scientists and researchers studying the bacterium and its effects on human health.

STREPTOCOCCUS LACTICUS Meaning and Definition

1. Streptococcus lacticus is a species of gram-positive bacteria that is commonly found in various environmental sources, such as dairy products, soil, and plants. It belongs to the Streptococcus genus, which is characterized by its spherical or oval-shaped cells arranged in chains or pairs. S. lacticus is facultatively anaerobic, meaning it can grow both in the presence and absence of oxygen.

   These bacteria are known for their lactic acid production, hence the name "lacticus." Lactic acid fermentation is an important metabolic process carried out by S. lacticus, which involves the conversion of sugars into lactic acid. This ability contributes to the preservation and flavor development of fermented foods, such as yogurt and cheese.

   Although S. lacticus is typically considered a beneficial bacteria, it can also sometimes cause infections in humans and animals. Infections usually occur in immunocompromised individuals or those with pre-existing conditions that weaken the immune system. Common clinical manifestations include urinary tract infections, wound infections, and bacteremia. However, infections caused by S. lacticus are generally less severe compared to other Streptococcus species.

   The identification and characterization of S. lacticus are important in both the food industry and clinical settings. In the food industry, it is considered a desirable microorganism for the production of fermented foods due to its ability to enhance flavor and extend shelf life. In clinical settings, the accurate identification of S. lacticus is essential for effective treatment of infections and proper management of patients.

2. S. lebinis.

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

Common Misspellings for STREPTOCOCCUS LACTICUS

• atreptococcus lacticus
• ztreptococcus lacticus
• xtreptococcus lacticus
• dtreptococcus lacticus
• etreptococcus lacticus
• wtreptococcus lacticus
• srreptococcus lacticus
• sfreptococcus lacticus
• sgreptococcus lacticus
• syreptococcus lacticus
• s6reptococcus lacticus
• s5reptococcus lacticus
• steeptococcus lacticus
• stdeptococcus lacticus
• stfeptococcus lacticus
• stteptococcus lacticus
• st5eptococcus lacticus
• st4eptococcus lacticus
• strwptococcus lacticus
• strsptococcus lacticus

Etymology of STREPTOCOCCUS LACTICUS

The term "Streptococcus" originates from two Greek words: "streptos", meaning twisted or curved, and "kokkos", meaning berry. It refers to the bacterium's characteristic arrangement of cells in chains resembling a string of beads.

"Lacticus" is derived from the Latin word "lacticus", meaning milk. This name typically indicates an association with milk or lactic acid. In the case of Streptococcus lacticus, it often denotes its ability to produce lactic acid, which is important in various dairy and food fermentation processes.