lactobacillus

Any of various rod-shaped, oxygen-tolerant anaerobic bacteria of the genus Lactobacillus that ferment sugars to lactic acid and are used in the production of certain foods such as yogurt, sauerkraut, and pickles.

Any of many rod-shaped, nonmotile, aerobic bacteria, of the genus Lactobacillus, that ferment sugars to form lactic acid

a Gram-positive rod-shaped bacterium that produces lactic acid (especially in milk)