amylobacter

English

Etymology

From Latin amylum (“starch”) + bacterium.

Noun

amylobacter (plural amylobacters)

1. (biology) A microorganism (Clostridium butyricum, syn. Bacillus amylobacter) which develops in vegetable tissue during putrefaction.

Further reading

• Clostridium butyricum on Wikipedia.Wikipedia
• Clostridium on Wikispecies.Wikispecies
• Clostridium butyricum on Wikimedia Commons.Wikimedia Commons
• Clostridium at List of Prokaryotic names with Standing in Nomenclature

Part or all of this entry has been imported from the 1913 edition of Webster’s Dictionary, which is now free of copyright and hence in the public domain. The imported definitions may be significantly out of date, and any more recent senses may be completely missing.
(See the entry for “amylobacter”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.)

French

Noun

amylobacter m (plural amylobacters)

1. amylobacter

Further reading

• “amylobacter”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.