Behavioral

Lactifluus corrugis

Genera

Absent

Roussel

Lactifluus vellereus

Lactation failure or deficiency, also known as agalactia or agalactorrhea, as well as hypogalactia or hypogalactorrhea, is a medical condition in which lactation is insufficient or fails completely due to an inadequacy of breast milk production and/or a failure of the milk let-down reflex in response to suckling following childbirth, resulting in an inability to properly breastfeed.

Lactide isomers molecules ball.png

Lactobacillus hilgardii is a species of bacterium found in wine, dairy products, and wine musts.Its morphology is consistent (on a cellular level) of rods that are 0.5–0.8 micrometres of both single short chains and long filament like structures. On a colony level, the bacteria appears glossy, round and white. For study, the bacteria requires malt agar and can ferment maltose, but often also requires yeast extract in order to ferment properly. To study L. hilgardii in liquid requires growing it in Elliker broth so it can show turbidity and gas formation.On staining with Gram's iodine, the bacillus is Gram positive. L. hilgardii is considered a negative catalase (enzyme that decomposes hydrogen peroxide into oxygen and water) and creates lactic acid, ethanol/acetic acid, and carbon dioxide. Along with this it is capable of sometimes producing biogenic amines or histamine and ethyl carbamate, which causes health risks.Its role in the fermentation of wine is that it is impactful when spoiling high-alcohol dessert wines and can be used in malolactic fermentations (winemaking fermentation). Lactobacillus hilgardii is sensitive to SO2, both not sensitive and metabolized to sorbate. It is highly tolerant to acids and pH. It is tolerant of ethanol up to 20 vol%.Lactobacillus hilgardii hybridizes easily with Lactobacillus brevis, a bacterium that it is very closely related to. Prior to its classification as a distinct species, L. hilgardii was believed to be L. brevis, and, as a result, the bacterium's ability to hybridize raised doubts about its taxonomy.L. hilgardii grows in wine when it contains 1% autolysed yeast. It also grows in ethanol at 15–18%. The bacteria grow best at 30–35 °C, but can grow at temperatures as low as 15 °C.

Lactobacillus L. anticaries is a bacterium created by the German chemical company BASF. This bacterium has been added to chewing gum, but it does not remove the need to brush one's teeth. L. anticaries eliminates the malignant bacteria in one's mouth in order to help prevent tooth decay. BASF claims that it can destroy this bacterium. The bacterium can be found in many varieties of yogurt.

Ub the Wall

Lacty

lightgrey

Lactobacillus acetotolerans (New Latin 'vinegar-tolerating milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus. Discovered in rice wine vinegar, it has a very high tolerance for acetic acid. It can tolerate an acetic acid concentration of over 9% and a pH as low as 3.3. It is known to produce sour flavors in beer it invades, by producing lactic acid.

*Lactarius densifolius (Verbeken & Karhula (1996)

Lactobacillus bulgaricus GLB44

Kuntze

convex

Lactifluus clarkeae is an Australasian milk-cap mushroom. It was described as Lactarius species in 1927 by Australian naturalist John Burton Cleland and was transferred to the genus Lactifluus in 2012.The original description reads:"Pileus 3 ins. (7.5 cm.) in diameter, infundibuliform, matt, reddish-fawn. Gills adnate, moderately close, pallid becoming spotted and discoloured brown. Stem short, µm, in.

Lactococcal cell envelope-associated proteinase

Lactobacillus parakefiri

Lactobacillus

Lactating

Lactobacillus l.anticaries

Lactation room (or Lactorium) is an American term for a private space where a breastfeeding woman can use a breast pump in private.

Lacto ovo vegetarian

Lactifluus deceptivus (synonym Lactarius deceptivus), commonly known as the deceiving milkcap, is a common species of fungus in the Russulaceae family. It is found throughout eastern North America on the ground in coniferous forests near hemlock or deciduous forests near oak, and in oak-dominated forests of Costa Rica. It produces large mushrooms with funnel-shaped caps reaching up to 25 cm (9.8 in) in diameter, on top of hard white stems that may reach 4–10 cm (1.6–3.9 in) long and up to 3 cm (1.2 in) thick. The gills are closely spaced together and yellowish-cream in color. When young, the cap is white in all parts, but the depressed center becomes dull brownish in age and breaks up into scales. The edge of the cap has a roll of cottony tissue that collapses as the cap expands. The surface of the stem—especially near the base—has a velvety texture. The mushroom "bleeds" a milky white acrid latex when it is cut or injured. The fruit bodies are edible, but have a bitter taste that can be removed with cooking. Similar milk-cap species with which L. deceptivus might be confused include Lactifluus piperatus, L. pseudodeceptivus, L. caeruleitinctus, L. subvellereus, Lactarius arcuatus and Lactarius parvulus.

Lactocepin

Lactifluus

Lactifluus aureifolius is a species of agaric fungus in the family Russulaceae. It is found in Burundi, where it grows in miombo woodland dominated by Brachystegia utilis. The fungus was described in 1996 as a species of Lactarius.

Lactobacillaceae

Lacto-rpoB RNA

Lacto-fuchsin mount

JCM 1155

Lactimidomycin

Lactobacillus paraplantarum

Lactides

Lactiferous ducts form a tree branched system connecting the lobules of the mammary gland to the tip of the nipple. They are also referred to as galactophores, galactophorous ducts, mammary ducts, mamillary ducts and milk ducts. They are the structures which carry milk toward the nipple in a lactating female.

studio

An infant breastfeeding

f’. Leucocytes below epithelium.

Lactobacillus vitulinus

unpalatable

Lactifluus hygrophoroides

left
vertical

Lactobacillus longum

Lactobacillus fermentum is a Gram-positive species of bacterium in the genus Lactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material. It has been found in sourdough. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly classified as Lactobacillus fermentum (such as RC-14) have since been reclassified as Lactobacillus reuteri. Commercialized strains of L. fermentum used as probiotics include PCC, ME-3 and CECT5716

L. formosensis

Lactifluus densifolius

Lactic acid O-carboxyanhydride

L. plantarum

Lactatio Bernardi

*Lactarius edulis (Verbeken & Buyck (1994)

Lactobacillus delbrueckii

Lactobene

Lactobacillus buchneri
Bergey et al., 1923

Lactilla

Lactation consultants

DSM 20176

Lactation failure

Lactis-plasmid RNA motif

Lactobacillus fermentum is a Gram-positive species of bacterium in the genus Lactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material. It has been found in sourdough. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women.

L. sanfranciscensis

Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated). It has the ability to liquefy gelatin. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species.

Lactocollybia subvariicystis

*Bertrandiella (R.Heim )

4-[(E,2R,5S)-2-hydroxy-5-methyl-7-[(2R,3S,4Z,6E,10E)-3-methyl-12-oxo-1-oxacyclododeca-4,6,10-trien-2-yl]-4-oxooct-6-enyl]piperidine-2,6-dione

Lactobacillus paracasei

Lactococci

The lactis-plasmid RNA motif is a conserved RNA structure identified by bioinformatics. The RNAs are restricted to lactic acid bacteria, and are especially common in Lactococcus lactis. They typically lie near to repB genes, and are almost found in plasmids. This data suggested that lactis-plasmid RNAs participate in the control of plasmid abundance. However, many of the plasmids that carry lactis-plasmid RNAs also carry ctRNA-pND324 RNAs, which are involved in plasmid copy count regulation. Therefore lactis-plasmid RNAs might have a different function.

changed

Lactim

Lactobacillus paracasei (commonly abbreviated as L. paracasei) is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics. L. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as our intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products.

Lactifluus volemus, formerly known as Lactarius volemus, is a species of fungus in the family Russulaceae. It is widely distributed in the northern hemisphere, in temperate regions of Europe, North America and Asia as well as some subtropical and tropical regions of Central America and Asia. A mycorrhizal fungus, its fruit bodies grow on the ground at the base of various species of trees from summer to autumn, either individually or in groups.

Lacteal

Lactic acidaemia

Lactifluus volemus

Lactobacillus lactis

-Lactide , -lactide and meso-lactide

Lactococcus piscium

lactate—malate transhydrogenase

Lactifluus deceptivus

Verbeken

Lactobacillus sanfranciscensis

Lactational Amenorrhea Method

corrig. Takizawa et al. 1994

decurrent

Lactobacillus crispatus

Lactic acid dehydrogenase

Lactating Purple

Lactobacillus jensenii

Lactococcus lactisBacterial small RNA

b. Lacteal.

Lactic acid ethyl ester

Lacto-2 RNA motif

Lactococcal cell wall-associated proteinase

Lactation suppression refers to the act of suppressing lactation in postpartum women by chemical or other means.After birth, some women may desire to stop the production of breast milk, for example when the mother decides to bottle feed from birth, or in the case when the infant dies or is surrendered at birth. There is very little information available on the subject of lactation suppression for women who are not breastfeeding their babies. Spitz et al.

depressed

Lactenin is a nitrogenous substance present in milk. It has antimicrobial properties. The spermicidal property of lactenin is important, as milk is used as a semen extender in artificial insemination of animals. Lactenins will not be destroyed at normal pasteurization temperatures.

Phylogeny of the Lactifluus volemus group based on large subunit rDNA sequences. L. volemus and L. corrugis specimens are distinguished based on differences in colour or distribution: A-1, velvet type; A-2 red type; A-3, Chinese type; B-1, red type; B-2, common type; C-1, common in Japan; C-2, yellow type.

Lactobionic acid (4-O-β-galactopyranosyl-D-gluconic acid) is a sugar acid. It is a disaccharide formed from gluconic acid and galactose. It can be formed by oxidation of lactose. The carboxylate anion of lactobionic acid is known as lactobionate.As an acid, lactobionic acid can form salts with mineral cations such as calcium, potassium, sodium and zinc. Calcium lactobionate is a food additive used as a stabilizer. Potassium lactobionate is added to organ preservation solutions such as Viaspan or CoStorSol to provide osmotic support and prevent cell swelling. Mineral salts of lactobionic acid are also used for mineral supplementation.Lactobionic acid is also used in the cosmetics industry as an antioxidant and in the pharmaceutical industry as an excipient for formulation. For example, the antibiotic erythromycin is used as the salt erythromycin lactobionate when intravenously delivered.

L. brevis

Helios Creed - Lactating Purple.jpg

Lactifluus edulis is a species of agaric fungus in the family Russulaceae. Described as new to science in 1994, it is found in Burundi.

Lactivists

Lactobacillus hilgardii

Lactobacillus salivarius

Lactation inadequacy

inedible

Lactobacillus ruteri

Lactococcus lactis

Yoon et al. 2000

Fujisawa et al., 1992

a. Basement membrane, here somewhat shrunken away from the epithelium.

Lactobaccilus

Lactea

Etsuzo Entani, Hiroshi Masai and Ken-Ichiro Suzuki, 1986

leu/phe leader RNA from Lactococcus lactis

Lactobacillales (old version)

Species

adnate

Lactobacillus hilgardii is a species of bacterium found in wine, dairy products, and wine musts.Its morphology is consistent (on a cellular level) of rods that are 0.5–0.8 micrometres of both single short chains and long filament like structures. On a colony level, the bacteria appears glossy, round and white. For study, the bacteria requires malt agar and can ferment maltose, but often also requires yeast extract in order to ferment properly. To study L.

Lactofuchsin

Lacteals

Chemical structures of three isomers

Lactoferricin is an amphipathic, cationic peptide with anti-microbial and anti-cancer properties. It can be generated by the pepsin-mediated digestion of lactoferrin.Lactoferricin is the most studied AMP derived from milk protein. The complete sequence of lactoferricin corresponds to lactoferrin fragment 17-41 (FKCRRWQWRM KKLGAPSITCVRRAF; LFB0084) and sequences from within this fragment are also antimicrobial. The MilkAMP database contains a total of 111 peptides (natural, synthetic and modified) comprising or derived from the complete lactoferricin. In humans, lactoferricin corresponds to lactoferrin fragment 1-47 but consists of two subunits, namely fragments 1-11 and 12-47 (LFH0009), connected by a disulfide bridge.

Lactarius hygrophoroides 15959.jpg

Lactis-leu-phe leader RNA motif

Lactic dehydrogenase

edible

Lactobacillus buchneri is a gram-positive, non-spore forming, anaerobic, rod prokaryote. L. buchneri is a heterofermentative bacteria that produces lactic acid and acetic acid during fermentation. It is used as a bacterial inoculant to improve the aerobic stability of silage. These bacteria are inoculated and used for preventing heating and spoilage after exposure to air.

Lactobacillus fabifermentans

Lactobacillus collinoides

L. taiwanensis

gills

Lactic acid threshold

Lactococcus

Transverse section of a villus, from the human intestine. X 350.

L. garvieae

Lactobionic acid

white

Lactobacillus salivarius is a probiotic bacteria species that has been found to live in the gastrointestinal tract and exert a range of therapeutic properties including suppression of pathogenic bacteria.

bare

Lactiferous fistula

Lactic Acid Bacteria

Lactoferricin

Lactobacillus sakei subsp. sakei

Lacto-rpoB RNA motif

Lactol

Lactocollybia is a genus of agaric fungi in the family Marasmiaceae. The widespread genus contains 17 species, many of which are found in tropical areas.

Lactitol

Villi of small intestine, showing bloodvessels and lymphatic vessels.

Fujisawa et al. 1988

L. paraplantarum

The leu/phe-leader RNA motif (also the lactis-leu/phe-leader motif) is a conserved RNA structure identified by bioinformatics. These RNAs function as peptide leaders. They contain a short open reading frame (ORF) that contains many codons for leucine or phenylalanine. Normally, expression of the downstream genes is suppressed.

Singer

Schleifer et al. 1986

Lacto Ovo Vegetarianism

Lacteal vessels

L. parakefiri

Lactic-Acid Bacterium

The Radiated

Lactific

L. fructivorans

* "Betabacterium vermiforme" (Ward 1892) Mayer 1939)

Lactobacillus plantarum

Lactational amenorrhea is the temporary postnatal infertility that occurs when a woman is amenorrheic (not menstruating) and fully breastfeeding.

Lactarius vellereus var. vellereus (1838)

Lactoglobulin

Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. They are known as homofermentors meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation.

Lactivicin

L. chungangensis

Lactated ringers

Lacticare HC

Lactobacillus near a squamous epithelial cell

Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. They are known as homofermentors meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C.Nine species of Lactococcus are currently recognized along with four subspecies. They are:L. chungangensisL. formosensisL. fujiensisL. garvieaeL. lactisL. lactis subsp. cremorisL. lactis subsp. hordniaeL. lactis subsp. lactisL. lactis subsp. tructaeL. pisciumL. plantarumL. raffinolactisL. taiwanensisThese organisms are commonly used in the dairy industry in the manufacture of fermented dairy products such as cheeses. They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus. Special interest is placed on the study of L. lactis subsp. lactis and L. lactis subsp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentations. Their main purpose in dairy production is the rapid acidification of milk; this causes a drop in the pH of the fermented product, which prevents the growth of spoilage bacteria. The bacteria also play a role in the flavor of the final product. Lactococci are currently being used in the biotechnology industry. They are easily grown at industrial scale on whey-based media. As food-grade bacteria, they are used in the production of foreign proteins that are applied to the food industry.

Lactobacillus casei Shirota

Ecological method 1971

The leu/phe-leader RNA motif (also the lactis-leu/phe-leader motif) is a conserved RNA structure identified by bioinformatics. These RNAs function as peptide leaders. They contain a short open reading frame (ORF) that contains many codons for leucine or phenylalanine. Normally, expression of the downstream genes is suppressed. However, when cellular concentrations of the relevant amino acid is low, ribosome stalling leads to an alternate structure that enables downstream gene expression.Leu/phe leaders of this structure are known only in the species Lactococcus lactis, and is essentially the same as a previously characterized leucine leader in the same species. Additional homologs were uncovered that contain phenylalanine codons instead of leucine codons, and are upstream of genes involved in the synthesis of phenylalanine, instead of leucine.

Lactiferous duct

Lactarius vellereus ( Fr. )

Lactic acidemia

Lactofen is a complex ester of acifluorfen and is a nitrophenyl ether selective herbicide. It is used in postemergence applications to certain crops which are resistant to its action. The name "Lactofen" is approved by the American National Standards Institute and the Weed Science Society of America, and is also approved in China (乳氟禾草灵). It has no ISO common name.Lactofen is applied as a foliar spray and is commonly used to control broadleaved weeds in soybean, cereals, potatoes and peanuts. It may be combined with oil or fertilizer adjuvants and surfactants. Some formulations include solvents such as xylenes and cumene.Lactofen is available in solid form or as an emulsifiable concentrate under the trade name COBRA.

Lactarius tomentosomarginatus (Hesler & A.H.Sm. )

Lactifluus aureifolius

Chemical structure of lactitol
Lactitol is a sugar alcohol used as a replacement bulk sweetener for low calorie foods with approximately 40% of the sweetness of sugar. It is also used medically as a laxative. Lactitol is produced by two manufacturers, Danisco and Purac Biochem.

L. lactis

Beijerinck 1901

Lactobacillus jensenii is a normal inhabitant of the lower reproductive tract in healthy women. L. jensenii makes up 23% of vaginal microflora that is naturally occurring. It is also found on the skins of grapes at the time of their harvest. L. jensenii is sometimes used in producing fermented foods.L. jensenii produces enzymes that cause hydrolase release from the liver. Hydrolase aids in the digestion of food in the upper gastrointestinal tract. L. jensenii also produces Lactacin F. This protein reduces the population of other lactobacillus and Enterococcus bacteria. This bacterium may be valuable in the treatment of newborns to improve the digestion of breast milk.L. jensenii and other Lactobacillus species that produce hydrogen peroxide have been correlated with a decrease in the presence of gonorrhea, bacterial vaginosis, and HIV.

Lactobacillus kefiranofaciens

Lacto-N-biosidase (EC 3.2.1.140) is an enzyme with systematic name oligosaccharide lacto-N-biosylhydrolase.

Lactide is the cyclic di-ester of lactic acid, i.e., 2-hydroxypropionic acid. Lactic acid cannot form a lactone as other hydroxy acids do because the hydroxy group is too close to the carboxylic group. Instead, lactic acid first forms a dimer, which is similar to a 5-hydroxyacid. The dimer contains a hydroxy group at a convenient distance from the carboxylic group for the formation of a lactone. Indeed, the dimer readily forms a six-membered cyclic diester known as lactide.

L. gallinarum

Lactobacillus Helveticus

Lactobacillus delbrueckii is a species of bacteria in the family Lactobacillaceae. It is part of the microbiota of the lower reproductive tract of women.

L. kefiranofaciens

Lactobacillus kimchii is a bacteriocin-producing lactic acid bacterium of the genus Lactobacillus. It is named for and found in the Korean fermented-vegetable food kimchi.The cells of L. kimchii are short, slender and rod-shaped. The bacterium is Gram-positive, non-spore-forming and non-motile.

Lactneca

Bergey et al. 1923

Agaricus vellereus (Fr. )

* Bacillus vermiformis (Ward 1892)
* "Betabacterium vermiforme" ( Mayer 1939)
* "Brevibacterium vermiforme"
* "Lactobacillus Type II" (Fornachon 1943)

mycorrhizal

Lactobacillus fructivorans

Failure

Buyck

Kiss to the Brain

Collins, Phillips & Zanoni, 1989

Lactogal is a Portuguese food products company focused on dairy products, milk, fruit juice and mineral water. It is headquartered in Porto and is placed among the twenty largest agro-food European companies. It has major factories in Oliveira de Azeméis and Vila do Conde.

Lactodoro

Lactogal

Lactic acid bacterium

*Lactarius hygrophoroides (Berk. & M.A.Curtis) (1859)

Alloiococcus

Modular Green

Lactic (acid)

Lactocollybia

sRNA

* "Lactobacillus Type II" (Fornachon 1943)

Lactifluus corrugis (formerly Lactarius corrugis), commonly known as the corrugated-cap milky, is a species of fungus in the family Russulaceae. It was first described by American mycologist Charles Horton Peck in 1880.

Lactate inflection point (LIP), is the exercise intensity at which the blood concentration of lactate and/or lactic acid begins to exponentially increase. Often expressed as 85% of maximum heart rate or 75% of maximum oxygen intake. When exercising at or below the LT, any lactate produced by the muscles is removed by the body without it building up.The onset of blood lactate accumulation (OBLA) is often confused with the lactate threshold. With a higher exercise intensity the lactate production exceeds at a rate which it cannot be broken down, the blood lactate concentration will show an increase equal to 4.0mM; it then accumulates at the muscle and then moves to the bloodstream.Regular endurance exercise leads to adaptations in skeletal muscle which prevent lactate levels from rising. This is mediated via activation of PGC-1α which alters the isoenzyme composition of the LDH complex and decreases the activity of the lactate generating enzyme LDHA, while increasing the activity of the lactate metabolizing enzyme LDHB.

Lactobacillus kimchii

Lactocepin (EC 3.4.21.96, CEP, extracellular lactococcal proteinase, lactococcal cell wall-associated proteinase, lactococcal cell envelope-associated proteinase, lactococcal proteinase, PrtP) is an enzyme. This enzyme catalyses the following chemical reactionEndopeptidase activity with very broad specificity, although some subsite preferences have been noted, e.g. large hydrophobic residues in the P1 and P4 positions, and Pro in the P2 position [1,2]. Best known for its action on caseins, although it has been shown to hydrolyse hemoglobin and oxidized insulin B chainThis enzyme is associated with the cell envelope of Lactococcus lactis and attached via a C-terminal membrane anchor sequence.

L. buchneri

Lactomammillaria

Lactobacillus fructivorans is a gram-positive bacteria and a member of the genus Lactobacillus in the family Lactobacillaceae. It is found in wine, beer, grape must, dairy, sauerkraut, meat, and fish. The bacterium grows by facultative anaerobic growth processes and experiences best growth in environments with 5-10% C02.

Lacto-N-biosidase (EC 3.2.1.140) is an enzyme with systematic name oligosaccharide lacto-N-biosylhydrolase. This enzyme catalyses the following chemical reaction(1) beta-D-Gal-(1->3)-beta-D-GlcNAc-(1->3)-beta-D-Gal-(1->4)-D-Glc + H2O ⇌ {\displaystyle \rightleftharpoons } beta-D-Gal-(1->3)-D-GlcNAc + beta-D-Gal-(1->4)-D-Glc(2) lacto-N-tetraose + H2O ⇌ {\displaystyle \rightleftharpoons } lacto-N-biose + lactoseThe enzyme from Streptomyces specifically hydrolyses the terminal lacto-N-biosyl residue (beta-D-Gal-(1->3)-D-GlcNAc) from the non-reducing end of oligosaccharides with the structure beta-D-Gal-(1->3)-beta-D-GlcNAc-(1->3)-beta-D-Gal-(1->R).

Lactc

Pediococcus

Lactifluus heimii is a species of agaric fungus in the family Russulaceae. It is found in Burundi, where it grows in miombo woodland dominated by Bracystegia utilis.

Lactobacillus paracasei ssp. tolerans

Lactarius corrugis 54984.jpg

Phylogenetic relationships of Lactarius, Lactifluus, Multifurca, and Russula.

The lacto-2 RNA motif is an RNA structure that is conserved amongst bacteria within the order Lactobacillales. The motif consists of a stem-loop whose stem is interrupted by many internal loops and bulges. Nucleotide identities in many places are conserved, and one internal loop in particular is highly conserved.As lacto-2 RNAs are not consistently located in 5' UTRs, they are presumed to correspond to non-coding RNAs. However, most (80%) of the RNAs are in a position that may correspond to the 5' UTR, so it is not inconceivable that the RNA has a role as a cis-regulatory element. Many lacto-2 RNAs are present in operons that encode tRNAs and rRNAs, and many are adjacent to genes encoding protein subunits of the ribosome, although they are not necessarily in the same operon as these protein-coding genes. Lacto-2 RNAs also have a weak association with genes involved in nucleotide biosynthesis and transport, including several independent genes within the de-novo purine biosynthesis pathway and some in pyrimidine biosynthesis.

Lactobacillus helveticus

Lacto vegetarian

Lactation deficiency

Lactobacillus L. anticaries

Lactobacillus acetotolerans

Lactivism

The Lactobacillaceae are a family of lactic acid bacteria.

NRRL B-1843

Lactocollybia lacrimosa

Lactifluus vellereus (formerly Lactarius vellereus), commonly known as the fleecy milk-cap, is a quite large fungus in the genus Lactifluus. It is one of the two most common milk-caps found with beech trees, with the other being Lactarius subdulcis.

Lactimidomycin is a glutarimide antibiotic derived from the bacteria Streptomyces amphibiosporus. It has antifungal, antiviral and anti-cancer properties, acting as a direct inhibitor of protein translation in ribosomes. Antiviral activity is seen against a variety of RNA viruses including flaviviruses such as dengue fever, Kunjin virus and Modoc virus, as well as vesicular stomatitis virus and poliovirus. As lactimidomycin is a natural product containing an unusual unsaturated 12-membered lactone ring, it has been the subject of numerous total synthesis approaches.

Lactobasilli

Paralactobacillus

Lactated ringer

Lacto-vegetarian

Consensus secondary structure of Lacto-rpoB RNAs

Lactobacillus bulgaricus

Lactation advocate

Lacto-usp RNA

Lactodurum was a town in the Roman province of Britannia. Today it is known as Towcester, located in the English county of Northamptonshire.Towcester lays claim to being the oldest town in Northamptonshire and possibly, because of the antiquity of recent Iron Age finds in the town, to be one of the oldest continuously inhabited settlements in the country. There is evidence that it was settled by humans since the Mesolithic era (middle stone age).

Lactometer

Lactifluus clarkeae

Lactiflora

Subspecies include:
*L. delbrueckii subsp. bulgaricus
*L. delbrueckii subsp. lactis

Ethyl O-[5--2-nitrobenzoyl]-(DL)-lactate

Lacto-N-biosidase

Lacto vegetarianism

L. l. cremoris

Lactifluus is a genus of mushroom-producing fungi. It is one of three genera containing species commonly named milk-caps, the others being Lactarius and Multifurca. It has been separated from Lactarius based on molecular phylogenetic evidence and is very similar to that genus. Lactifluus species have a mainly tropical distribution, but are also found in the north temperate zone as well as Australia and New Zealand.

Lactogen

Lactic acid O-carboxyanhydride (lac-OCA) is an organic compound. It is used as a monomer equivalent to lactic acid or lactide in the preparation of poly(lactic acid). When this monomer undergoes ring-opening polymerization, one equivalent of carbon dioxide gas is released for every lactic acid unit incorporated into the polymer:This compound is prepared by treatment of lactic acid or its salts with phosgene or one of its equivalents, e.g. diphosgene.

Lactobiose

Lactated Ringers solution

The lactis-plasmid RNA motif is a conserved RNA structure identified by bioinformatics. The RNAs are restricted to lactic acid bacteria, and are especially common in Lactococcus lactis. They typically lie near to repB genes, and are almost found in plasmids. This data suggested that lactis-plasmid RNAs participate in the control of plasmid abundance. However, many of the plasmids that carry lactis-plasmid RNAs also carry ctRNA-pND324 RNAs, which are involved in plasmid copy count regulation.

Lactoacidosis

Lactinex

Lactifluus densifolius is a species of agaric fungus in the family Russulaceae. It is found in Zambia, where it grows in miombo woodland.

Lactobacillus fabifermentans is a member of the genus Lactobacillus, the most diverse genus among lactic acid bacteria (LAB), a group of Gram-positive bacteria that produce lactic acid as their major fermented end product and that are often involved in food fermentation. L. fabifermentans was proposed in 2009 as a new species, after the type strain LMG 24284T (DSM 21115T) has been isolated from Ghanaian cocoa fermentation.

Lactation reflex

5-Methyl-1,3-dioxolane-2,4-dione

*Lactarius hygrophoroides ( )

Lactobacillus gallinarum

Lactobacillus brevis

Lacto-ovo-vegetarian

*Lactarius densifolius (Verbeken & Karhula )

Lactational amenorrhea method

Lactational Amennorrhea Method

Lactide

In organic chemistry, a lactol is the cyclic equivalent of a hemiacetal or a hemiketal. The compound is formed by the intramolecular nucleophilic addition of a hydroxyl group to the carbonyl group of an aldehyde or a ketone. A lactol is often found as an equilibrium mixture with the corresponding hydroxyaldehyde. The equilibrium can favor either direction depending on ring size and other conformational effects.The lactol functional group is prevalent in nature as component of aldose sugars.

Lactifluus clarkeae is an Australasian milk-cap mushroom. It was described as Lactarius species in 1927 by Australian naturalist John Burton Cleland and was transferred to the genus Lactifluus in 2012.The original description reads:"Pileus 3 ins. (7.5 cm.) in diameter, infundibuliform, matt, reddish-fawn. Gills adnate, moderately close, pallid becoming spotted and discoloured brown. Stem short, µm, in. (18 mm.) high, stout (9/16 in., 16 mm.), expanded towards the pileus, attenuated downwards, solid, colour of the pileus, milk white. Taste mild. Spores slightly angular, 8 µm.S.A. - Mount Lofty, June, 1927. In general appearance rather resembling Russula Floctonae, Cld. et Cheel. From its resemblance to this Russula we have named it after Miss Flockton's niece, Miss Phyllis Clarke, to whom we have been so much indebted for many admirable watercolour drawings of New South Wales agarics."McNabb noted the similarity of L. clarkeae to L. rubroviolascens from Madagascar and erected the new section Tomentosi for these two species.L. clarkeae occurs in Australia and New Zealand. In New Zealand, L. clarkeae var. clarkeae is found under shrubs of the genus Leptospermum, while var. aurantiorubra is associated with Nothofagus (southern beech).

Lactobacillus jensenii is a normal inhabitant of the lower reproductive tract in healthy women. L. jensenii makes up 23% of vaginal microflora that is naturally occurring. It is also found on the skins of grapes at the time of their harvest. L. jensenii is sometimes used in producing fermented foods.L. jensenii produces enzymes that cause hydrolase release from the liver. Hydrolase aids in the digestion of food in the upper gastrointestinal tract. L. jensenii also produces Lactacin F.

L. clarkeae

Lactation consultant

Lactarius vellereus var. vellereus

Lactobacillus bifidus

Weiss & Schillinger 1984

Lactate inflection point (LIP), is the exercise intensity at which the blood concentration of lactate and/or lactic acid begins to exponentially increase. Often expressed as 85% of maximum heart rate or 75% of maximum oxygen intake. When exercising at or below the LT, any lactate produced by the muscles is removed by the body without it building up.The onset of blood lactate accumulation (OBLA) is often confused with the lactate threshold.

Lactational amenorrhoea

Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain is WT-2B (ATCC 43761). Its genome has been sequenced.

Lactated Ringer's

Lactobacillus delbrueckii ssp. bulgaricus

Lactation activist

LMG 6895

Lactic

Lactide Stereoisomers Structural Formulae.png

Lactated Ringer's solution

Lactifluus piperatus

Lactobacillus sakei 23K

c. Columnar epithelium.

Lactoflavin

Lactobacillus johnsonii is a species in the genus Lactobacillus. Its type strain is ATCC 33200. It is part of the healthy vaginal microbiota and has been identified as having probiotic properties.

Lactifluus torminosus

*Lactarius heimii (Verbeken )

Williams, Frye & Collins, 1990

L. deceptivus

The lacto-2 RNA motif is an RNA structure that is conserved amongst bacteria within the order Lactobacillales. The motif consists of a stem-loop whose stem is interrupted by many internal loops and bulges. Nucleotide identities in many places are conserved, and one internal loop in particular is highly conserved.As lacto-2 RNAs are not consistently located in 5' UTRs, they are presumed to correspond to non-coding RNAs.

Dilactid, -3,6-Dimethyl-1,4-dioxan-2,5-dion, -3,6-Dimethyl-1,4-dioxan-2,5-dion, -3,6-Dimethyl-1,4-dioxan-2,5-dion, -2,5-Dimethyl-3,6-dioxo-1,4-dioxan, -2,5-Dimethyl-3,6-dioxo-1,4-dioxan, -2,5-Dimethyl-3,6-dioxo-1,4-dioxan

choice

Lactate—malate transhydrogenase

Lactifluus hygrophoroides (formerly Lactarius hygrophoroides) is a member of the milk-cap genus Lactifluus in the order Russulales. It was first described scientifically by Miles Joseph Berkeley and Moses Ashley Curtis in 1859 as a species of Lactarius, and was historically known by this name until the systematics of milk-cap species were recently revised.

Lactobacillus parakefiri is a species in the genus Lactobacillus first isolated from kefir grains, hence its name. Its type strain is GCL 1731 (= JCM 8573).

Lactational amenorrhea

Lacto vegetarian diet

Lacto-ovo vegetarianism

CCUG 30140

Lactobacillus paracasei ssp. paracasei

Lactifluus volemus, formerly known as Lactarius volemus, is a species of fungus in the family Russulaceae. It is widely distributed in the northern hemisphere, in temperate regions of Europe, North America and Asia as well as some subtropical and tropical regions of Central America and Asia. A mycorrhizal fungus, its fruit bodies grow on the ground at the base of various species of trees from summer to autumn, either individually or in groups. It is valued as an edible mushroom, and is sold in markets in Asia. Several other Lactifluus mushrooms resemble L. volemus, such as the closely related edible species L. corrugis, but these can be distinguished by differences in distribution, visible morphology, and microscopic characteristics. L. volemus produces a white spore print and has roughly spherical spores about 7–8 micrometres in diameter.The colour of the L. volemus mushroom varies from apricot to tawny, and the cap may be up to 11 cm ( 4 1⁄2 in) wide. The pale golden yellow gills on the underside of the cap are closely spaced and sometimes forked. One of the mushroom's most distinctive features is the large amount of latex ("milk") that it exudes when the gills are damaged, leading to the common names weeping milk cap and voluminous-latex milky. It also has a distinctive fishy smell, which does not affect the taste. The fruit bodies have been chemically analysed and found to contain several sterols related to ergosterol, some of which are unique to this species. The mushroom also contains a natural rubber that has been chemically characterized. Phylogenetic analysis suggests that Lactifluus volemus represents several species or subspecies, rather than a single taxon.

L. piscium

ductus lactiferi, tubulus lactiferi

Lactodurum was a town in the Roman province of Britannia. Today it is known as Towcester, located in the English county of Northamptonshire.Towcester lays claim to being the oldest town in Northamptonshire and possibly, because of the antiquity of recent Iron Age finds in the town, to be one of the oldest continuously inhabited settlements in the country. There is evidence that it was settled by humans since the Mesolithic era (middle stone age). There is also evidence of Iron Age burials in the area.

Iqbal Hosen & T.H. Li

g. Bloodvessels.

Betabacterium

Consensus secondary structure of lactis-plasmid RNAs

Nebuchadnezzar

*Lactarius corrugis (Peck )

Lactivism (a portmanteau of "lactation" and "activism") is the advocacy of breastfeeding.

Lactation room

Lactate threshold

Galorrheus vellereus ( P.Kumm. )

Lactinex is a brand name for a probiotic supplement used to replace microorganisms (gut flora) in the human intestines and colon. The brand is a registered trademark of Becton, Dickinson and Company.

OYOKHBHOTQDIPM-BRHOHSSQSA-N

Lacto ovo vegetarianism

Big Bang

Adherence to protocols

L. hilgardii

Lactobacillus paraplantarum is a rod shaped species of lactic acid bacteria first isolated from beer and human faeces. It is facultatively heterofermentative. Strain CNRZ 1885 (= CIP 104668) is the type strain.

L. helveticus

L. l. lactis bv. diacetylactis

L. jensenii

Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile).

L. vellereus

Lactarius volemus var. flavus 100925.jpg

Amenti

Lactiferous ducts

Lactarius deceptivus (Peck )

Lactisona

L. edulis

Roos, Karner & Axelsson, 2000

(2R,3R,4R)-2,3,5,6-Tetrahydroxy-4-[ [(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)-2-tetrahydropyranyl]oxy]hexanoic acid

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L.

MilkAMP

L. hygrophoroides

Lactococcus piscium is a known fish pathogen affecting salmonid fish, which has nevertheless been found in other sources, such as packaged beef. Its type strain is NCFB 2778.

L. d. bulgaricus
L. delbrueckii

Lactic acid O-carboxyanhydride.png

Lactifluus heimii

Boxing the Clown

The Breast: cross-section scheme of the mammary gland.

Lactobionic acid (4-O-β-galactopyranosyl-D-gluconic acid) is a sugar acid. It is a disaccharide formed from gluconic acid and galactose. It can be formed by oxidation of lactose. The carboxylate anion of lactobionic acid is known as lactobionate.As an acid, lactobionic acid can form salts with mineral cations such as calcium, potassium, sodium and zinc. Calcium lactobionate is a food additive used as a stabilizer.

Lactobacillus fermentum

Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is not endemic to the area. In fact, L. sanfranciscensis has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly.Sourdough starters are leavened by a mixture of yeast and lactobacilli in a ratio of about 1:100. The yeast is most commonly Candida humilis. This yeast cannot metabolize the maltose found in the dough, while the Lactobacillus requires maltose. They therefore act without conflict for substrate, with the Lactobacillus utilizing maltose and the yeast utilizing the other sugars, including the glucose produced by the Lactobacillus.External conditions such as acidity and temperature affect the growth rates of Lactobacillus sanfrancisco. One study found that of temperature of 33C (91F) leads to maximum growth rates, whereas temperatures over 41C (105F) completely inhibit the bacteria growth. Ideal and max growth temperatures of other organisms may be quite different; for instance a common yeast in sourdough, Candida milleri, prefers 27C (81F) and will not grow above 36C (97F).For commercial use, specific strains of the L. sanfranciscensis are grown on defined media, freeze-dried, and shipped to bakeries worldwide.

Lactofuchsin Mount

Lactic acid (wine)

Yes

*Lactarius aureifolius (Verbeken )

No external drugs or clinic visits required

lactis-plasmid RNA

Lactobacillus bavaricus

Lactobacillus gallinarum is a species in the genus Lactobacillus. Its type strain is ATCC 33199.

Martian Sperm & Bagpipes

Lactodorum

Lactofen

N/A

L. aureifolius

L. corrugis

Lacticacidosis

L. paracasei

A lactation consultant is an allied health professional who specializes in the clinical management of breastfeeding. Lactation consultants commonly work in hospitals, physician or midwife practices, public health programs, and private practice. They are certified through the International Board of Lactation Consultant Examiners (IBLCE). The lactation consulting profession was founded by a group of passionate and enterprising volunteer La Leche League Leaders who wanted to professionalize the skills they had developed while working with breastfeeding mothers in their communities. The International Lactation Consultant Association (ILCA) is the professional association for lactation consultants. The association has affiliate organizations worldwide. An International Board Certified Lactation Consultant (IBCLC) may use the post nominals IBCLC and/or RLC after her/his name, as a physician would have MD or DO, or a registered nurse would have RN.

Lactoferricin is an amphipathic, cationic peptide with anti-microbial and anti-cancer properties. It can be generated by the pepsin-mediated digestion of lactoferrin.Lactoferricin is the most studied AMP derived from milk protein. The complete sequence of lactoferricin corresponds to lactoferrin fragment 17-41 (FKCRRWQWRM KKLGAPSITCVRRAF; LFB0084) and sequences from within this fragment are also antimicrobial.

Lactation of Saint Bernard

L. densifolius

Lactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentive, creating CO2 and lactic acid during fermentation. There are approximately 16 different strains. It can be found in many different environments, such as fermented foods, and as normal microbiota. L.brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. Normal gut microbiota L.brevis is found in human intestines, vagina and feces.L. brevis is one of the major Lactobacillus species found in tibicos grains (aka water kefir grains), and has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains. Major metabolites of L. brevis include lactic acid and ethanol. Strains of L. brevis and L. hilgardii have been found to produce the biogenic amines tyramine and phenylethylamine.

4-O-α-(D)-Galactopyranosyl-(D)-glucitol

Lactinex is a brand name for a probiotic supplement used to replace microorganisms (gut flora) in the human intestines and colon. The brand is a registered trademark of Becton, Dickinson and Company. It may be used to treat diarrhea resulting from infection or when an antibiotic regimen destroys the harmful bacteria and gut flora alike.The principal ingredient is one or more bacteria from the genus Lactobacillus regularly found in unpasteurized milk products (a blend of Lactobacillus acidophilus and Lactobacillus helveticus (bulgaricus)). It is considered a dietary supplement and is not a prescription. The brand Lactinex requires refrigeration because it contains live microorganisms. Similar ingredients are also found in freeze dried varieties that do not require refrigeration.

Lactogenesis

Lacto-Veg

The Lacto-usp RNA motif is a conserved RNA structure identified in bacteria by bioinformatics. Lacto-usp RNAs are found exclusively in lactic acid bacteria, and exclusively in the possible 5' untranslated regions of (5' UTRs) operons that contain a hypothetical gene and a usp gene. The usp gene encodes the universal stress protein.

Lactobacter

Helios Creed

Lactide is the cyclic di-ester of lactic acid, i.e., 2-hydroxypropionic acid. Lactic acid cannot form a lactone as other hydroxy acids do because the hydroxy group is too close to the carboxylic group. Instead, lactic acid first forms a dimer, which is similar to a 5-hydroxyacid. The dimer contains a hydroxy group at a convenient distance from the carboxylic group for the formation of a lactone. Indeed, the dimer readily forms a six-membered cyclic diester known as lactide. Lactides may be prepared by heating lactic acid in the presence of an acid catalyst.In general, a lactide is the cyclic diester, i.e., the di-lactone of two molecules of any 2-hydroxycarboxylic acid.

NBRC 15886

Lactic fermentation

N2CCCCCCCC\C=C\C1OCC=CCCC=CC=CC1C

Razor's Edge Recording, San Francisco, California

Lacticare-HC

IFO 15886

Lacto-ovo-vegetarianism

Flying Through the Either

*Lactarius edulis (Verbeken & Buyck )

Lacto-ovo-pesco vegetarianism

Lactic threshold

Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is not endemic to the area. In fact, L.

Lactocele

Photomicrograph of L. garvieae

Ball-and-stick models of the above isomers

L. heimii

Lactenin is a nitrogenous substance present in milk. It has antimicrobial properties. The spermicidal property of lactenin is important, as milk is used as a semen extender in artificial insemination of animals. Lactenins will not be destroyed at normal pasteurization temperatures. It has some inhibitory action on Lancefield Group A Streptococci.Lactenin in milk helps to preserve milk in the first few hours after milking but gets decomposed as temperature increases and is completely decomposed at 80 degrees Celsius making boiled milk more susceptible to coagulation than unboiled milk.

L. kimchii

Lactobacillus rhamnosus

Lactococcal proteinase

Lactobacillus collinoides is a rod shaped species of lactic acid bacteria found in cider. It is part of the Lactobacillaceae family. It is gram-positive, non-spore forming and non-motile prokaryote.

Lactobacillus crispatus is a common, rod-shaped species of genus Lactobacillus and is a hydrogen peroxide (H2O2) producing beneficial micro biota species located in both the vagina, through vaginal discharge, and the vertebrate gastrointestinal. The strain CTV-05 is used as a probiotic that can be used by premenopausal and postmenopausal women that experience recurrent urinary tract infections. It is being evaluated specifically for the prevention and treatment of bacterial vaginosis, which is characterized by the absence of lactobacillus flora, also known as Lactobacillus acidophilus; which plays a large role in protecting the host from infection.

Lacto-ovo

L. volemus

A lacto vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, milk) diet is a diet that includes vegetables as well as dairy products such as milk, cheese, yogurt, butter, ghee, cream, and kefir, but excludes eggs. The concept and practice of lacto-vegetarianism among a significant number of people comes from ancient India.

Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've aso been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status with few case reports of being an opportunistic pathogen.L. lactis is of crucial importance for manufacturing dairy products, such as buttermilk and cheeses. When L. lactis ssp. lactis is added to milk, the bacterium uses enzymes to produce energy molecules (ATP), from lactose. The byproduct of ATP energy production is lactic acid. The lactic acid produced by the bacterium curdles the milk that then separates to form curds, which are used to produce cheese. Other uses that have been reported for this bacterium include the production of pickled vegetables, beer or wine, some breads, and other fermented foodstuffs, such as soymilk kefir, buttermilk, and others. L. lactis is one of the best characterized low GC Gram positive bacteria with detailed knowledge on genetics, metabolism and biodiversity.L. lactis is mainly isolated from either the dairy environment or plant material. Dairy isolates are suggested to have evolved from plant isolates through a process in which genes without benefit in the rich medium milk were either lost or down-regulated. This process, also called genome erosion or reductive evolution is also described in several other lactic acid bacteria. The proposed transition from the plant to the dairy environment was reproduced in the laboratory through experimental evolution of a plant isolate that was cultivated in milk for a prolonged period. Consistent with the results from comparative genomics (see references above) this resulted in L. lactis losing or down-regulating genes which are dispensable in milk and the up-regulation of peptide transport.Hundreds of novel small RNAs were identified by Meulen et al. in the genome of L. lactis MG1363. One of them: LLnc147 was shown to be involved carbon uptake and metabolism.

Lactobacillus delbrueckii subsp. lactis

Lactococcus garvieae

Lactodurum

A lactation consultant is an allied health professional who specializes in the clinical management of breastfeeding. Lactation consultants commonly work in hospitals, physician or midwife practices, public health programs, and private practice. They are certified through the International Board of Lactation Consultant Examiners (IBLCE).

Lactobacillus sporogenes

h. Muscle cells cut across.

Prehistory;

The Lacto-rpoB RNA motif is a conserved RNA structure identified by bioinformatics. It has been detected only in lactic acid bacteria, and is always located in the presumed 5' untranslated regions of rpoB genes. These genes encode a subunit of RNA polymerase, and it is hypothesized that Lacto-rpoB RNA participate in the regulation of these genes.

Lactifluus volemus var. flavus

Lactobacillus sakei subsp. carnosus

f. Leucocytes in epithelium.

L. salivarius

Lactobionate

Lactobacillus sanfrancisco

L. l. hordniae

L. johnsonii

Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. Lactobacillus bulgaricus GLB44 differs from the rest of the L. bulgaricus strains as it was isolated from the leaves of Galanthus nivalis (snowdrop flower) in Bulgaria, becoming the only known strain of this subspecies that has vegan origin (not from yogurt) available as a commercial probiotic. Probiotics are health promoting bacteria which, when consumed in adequate amounts, confer a benefit on the host, normally associated with positive effects on the digestive and immune systems, and are usually prescribed during or after antibiotic treatment to alleviate the symptoms of antibiotic-associated diarrhea. Probiotics are also associated with decreasing of the risk of traveler’s diarrhea. The natural habitat of the snowdrop flower are European mountainous regions. Thus, GLB44 is capable of surviving in freezing temperatures, as the snowdrop flowers between January and May in nature, when the temperatures can fall below freezing in this region. These characteristics of its natural habitat allows for GLB44 to survive in foods that are plant based and remain unaffected when stored in refrigerator temperatures.GLB44 has inhibitory qualities against bad bacteria such as E. Coli and Salmonella spp. A research study was completed by a Harvard Medical School professor at Brigham and Women's Hospital, Andrew B. Onderdonk, PhD. The study has revealed GLB44's strength and effectiveness against bacterial pathogens. GLB44 has patent pending status in the US for its pathogen inhibitory qualities in vegan foods.All other commercially available strains of L. bulgaricus are isolated from traditional yogurts and are grown in milk. Distinctly from the other L. bulgaricus, GLB44 grows very well in vegetable juices, given its natural plant habitat. Since all probiotics carry some of the organic matter in which they are grown, GLB44 carries traces of vegetable juice. GLB44 is currently grown in the European Union, in vegetable juice sourced from European farms that are GMO free.Sourced originally from the leaves of the snowdrop flower, GLB44 differs significantly from other probiotics such as L. plantarum 299v or L. rhamnosus GG which are originally extracted from the human mouth. Others like Bifidobacterium are extracted from the feces of newborns, while others such as some strains of L. brevis come from the human vaginal canal. GLB44 does not have any interface with mammalian organs, only flower leaves and juice. This is important for multiple reasons such as the fact that there is some scientific evidence that if a probiotic grows in the human mouth naturally it could accelerate tooth decay.Also while many probiotics have major allergens in the growth solution, GLB44 has no major allergens as part of its growth medium. For example, the growth medium for L. plantarum 299v includes barley that has small content of gluten, and L. rhamnosus GG has small content of casein. The fact that GLB44 is grown in vegetable juice means GLB44 does not contain any of the seven major allergens for which the U.S. Food and Drug Administration requires additional labeling: lactose, gluten, soya, peanuts, tree nuts, fish or crustacean shellfish.It is estimated that 30 to 50 million Americans have some degree of lactose intolerance. Certain populations are more affected than others, including 75% of African American, Jewish, Mexican and Native American, and 90% of Asian populations. Thus, having probiotic bacteria such as GLB44 without any lactose is especially important for the lactose sensitive population.Another major difference is the safety tract record of L. bulgaricus is now over 109 years since it was scientifically isolated. Even well established probiotics such as L. rhamnosus and L. plantarum 299v have only a fraction of the safety record with 31 years and 21 years, respectively., On the other hand, there are certain similarities between L. bulgaricus GLB44 and some of the other probiotics. For example, L. bulgaricus, L. rhamnosus GG and L. plantarum 299v all have scientific records of their ability to pass successfully through the gastrointestinal tract, Also they all have records to inhibit to a degree pathogenic bacteria.,Finally, all three example probiotics in this comparison have all research tests performed by reputable academic professionals, for the case of GLB44, the research was performed by a Harvard Medical School professor, for the case of L. rhamnosus GG by two Tufts University professors, and for L. plantarum 299v by a professor at the Lund University. All three probiotics have commercial brand names in the United States. GLB44 is commercially available under the brand name ProViotic as a probiotic food supplement, L. rhamnosus GG as Culturelle, and L. plantarum 299v as the ingredient in GoodBelly.

Lactobacillus paracasei (commonly abbreviated as L. paracasei) is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics. L. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as our intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped (bacillus shape) bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.So far, thirty four different strains of L. paracasei have been isolated from a variety of environments. Sixteen of those strains have been isolated from dairy, ten from plants, and eight from human and animal gastrointestinal tracts. L. paracasei is genotypically and phenotypically indistinguishable from other members of its genus such as Lactobacillus casei and Lactobacillus rhamnosus. However, they are easily differentiated from each other by their fermentation profiles. Its fermentative properties allows it to be used as biological food processors and supplements for diets and medical disorders, especially in the gastrointestinal tract.Although probiotics are considered safe, they may cause bacteria-host interactions and adverse health consequences. In certain cases there is a risk of bacteremia when probiotics are used. Currently, the probiotic strain, frequency, dose and duration of the probiotic therapies are not established.

Lactation activism

e. Goblet cells.

Lacto-usp RNA motif

Lactation suppression refers to the act of suppressing lactation in postpartum women by chemical or other means.After birth, some women may desire to stop the production of breast milk, for example when the mother decides to bottle feed from birth, or in the case when the infant dies or is surrendered at birth. There is very little information available on the subject of lactation suppression for women who are not breastfeeding their babies. Spitz et al. in a 100-year review of all available information concluded that there was nothing new or helpful to assist with the mammary involution or milk suppression process or to treat the pain or discomfort of severely engorged breasts. The abrupt weaning process may lead to severe engorgement, extremely painful breasts, and possibly to other severe medical conditions. Up to one third of women who do not breast-feed and who use a brassiere or binder, ice packs, or analgesics may experience severe breast pain. Specific studies of nonpharmacologic methods of lactation suppression were limited and inconclusive. Available data suggest that many women using currently recommended strategies for treatment of symptoms may nevertheless experience engorgement or pain for most of the first postpartum week.In the past, hormonal therapies, such as diethylstilbestrol and bromocriptine were used, but these are no longer recommended due to side effects (e.g. DES is a known carcinogen). In some countries, cabergoline (Dostinex™) is used for this purpose. Estrogen containing birth control pills may have the same side effect. There is no currently recommended medications to suppress lactation. There are no FDA approved medications for this purpose. Drugs that have been used in the past have shown severe potential side effects such as thromboembolism, cerebral accident, and myocardial infarction have been reported with their use and are not recommended for lactation suppression.

Lactifluus edulis

Lacto-vegetarianism

Falsen et al. 1999

Lactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentive, creating CO2 and lactic acid during fermentation. There are approximately 16 different strains. It can be found in many different environments, such as fermented foods, and as normal microbiota. L.brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage.

Lactobacillus delbrueckii subspecies bulgaricus

Lactation insufficiency

Lactation of St Bernard

L. fermentum

Lactating Purple is the fifth album by Helios Creed, released on October 1, 1991 through Amphetamine Reptile Records.

Lactocollybia subvariicystis is a fungus in the Lactocollybia genus. Species in this genus are little known in China. This species is reported from subtropical south China in 2016. It is characterized by its small, white, hygrophanous basidiomata, sinuate to adnexed lamellae, common presence of gloeocystidia in the context of pileus, lamellae and stipe which is sharply tapering at both ends, and found on the living trunk of Acacia confusa.

Schleifer et al., 1986

Lactobacillus fabifermentans is a member of the genus Lactobacillus, the most diverse genus among lactic acid bacteria (LAB), a group of Gram-positive bacteria that produce lactic acid as their major fermented end product and that are often involved in food fermentation. L. fabifermentans was proposed in 2009 as a new species, after the type strain LMG 24284T (DSM 21115T) has been isolated from Ghanaian cocoa fermentation. Analysis of the 16S rRNA gene sequence demonstrated that this species is a member of the Lactobacillus plantarum species group but further analysis demonstrated that it is possible to differentiate it from the nearest neighbors by means of DNA-DNA hybridization experiments, pheS sequence analysis, whole-cell protein electrophoresis, fluorescent amplified fragment length polymorphism analysis and biochemical characterization.The high similarity (>98%) among the 16S rRNA gene of L. fabifermentans with that of other species of the Lactobacillus genus (i.e. L. plantarum) made its identification difficult and probably led to an underestimation of its true environmental diffusion. Only in 2012-2013 this species was identified in various fermented foods, from Chinese pickle (where it was found together with Lactobacillus xiangfangensis), in Greek traditional cheeses and in dolo wort, an analcoholic fermented beverage produced in Burkina Faso. In 2013, 22 isolates belonging to L. fabifermentans were isolated from grape marcs and clearly separated from other members of the L. plantarum group by means of rep-PCR; this finding suggested that this is one of the more abundant microbial species surviving during the grape marc fermentation used for the production of Grappa, a traditional Italian alcoholic beverage.Like for other members of the Lactobacillus genus, the capability of this species to survive during food products fermentation was due to some interesting phenotypic characters like the ability to use a wide range of different carbohydrates. The strain LMG 24284 isolated from cocoa fermentation for example is able to ferment cellobiose, galactose, maltose, mannitol, ribose, sucrose, trehalose, D-xylose, while the strain T30PCM01 isolated from fermenting grape marc was able to use mannose, fructose, cellobiose, mannitol, glucose, N-acetyl-glucosamine and L-arabinose.The genome sequence of L. fabifermentans T30PCM01 (isolated from grape marc) was determined in 2014 and allowed to identify a high number of genes involved in carbohydrate transport and utilization. As for other members of the Lactobacillus genus, in the T30PCM01 strain, these genes are clustered in sugar utilization cassettes of which there are 65 in L. fabifermentans T30PCM01. This high number of cassettes is strictly linked to the ability of L. fabifermentans to use a wide range of different carbohydrates.The 3,580,413 bp of the L. fabifermentans T30PCM01 genome sequence (http://www.ncbi.nlm.nih.gov/assembly/115881) revealed that it is one of the Lactobacillus species with the larger genome. This was confirmed by the genome sequence of the LMG 24284T (DSM 21115T) strain isolated from cocoa (3,204,420 bp) that was also determined in 2014 (http://www.ncbi.nlm.nih.gov/assembly/81501). The large genome size of L. fabifermentans suggests that it is a generalist and a very flexible and versatile species such as L. plantarum. This also suggests that its true environmental diffusion has been greatly underestimated.Another interesting characteristic of this species is the ability to growth adherent to solid surfaces forming biofilm structures which are probably involved in determining the high resistance of this species to the extreme growth conditions present in grape marc fermentation and its ability to produce bacteriocins.

d. Its striated border.

First six months postpartum

Lactobacillus rhamnosus GG

Ball-and-stick models of three isomers

Lactenin

Lactoglobulins

Lactobacilus

Lactarius volemus, dried

Lactococcin

L. crispatus

Lactifluus deceptivus (synonym Lactarius deceptivus), commonly known as the deceiving milkcap, is a common species of fungus in the Russulaceae family. It is found throughout eastern North America on the ground in coniferous forests near hemlock or deciduous forests near oak, and in oak-dominated forests of Costa Rica.

Lactimidomycin is a glutarimide antibiotic derived from the bacteria Streptomyces amphibiosporus. It has antifungal, antiviral and anti-cancer properties, acting as a direct inhibitor of protein translation in ribosomes. Antiviral activity is seen against a variety of RNA viruses including flaviviruses such as dengue fever, Kunjin virus and Modoc virus, as well as vesicular stomatitis virus and poliovirus.

Lacto-ovo vegetarian

Lactivism (a portmanteau of "lactation" and "activism") is the advocacy of breastfeeding. Supporters, referred to as "lactivists", seek to promote the health benefits of breastfeeding over formula-feeding and to ensure that nursing mothers are not discriminated against.One form that lactivism can take is the staging of a "nurse-in" (a play on "sit-in"), which involves women gathering in public to nurse their children, usually to protest incidents in which a nursing mother was asked to cover up or leave a location because she was nursing.Often during nurse-ins, nursing mothers will wear clothing with the International Breastfeeding Symbol on it, to show their solidarity.Another form of lactivism is acting as support for mothers that wish to nurse. Lactivists provide information and share resources on successful nursing.Many lactivists choose to breastfeed their children over bottle feeding, seeing this as the natural way to provide nutrition. It is claimed that breastfeeding provides a bonding experience superior to that or bottle feeding. Lactivists may also argue that bottle feeding is costlier than breastfeeding as it requires a multitude of items, and the money saved from breastfeeding can be spent on other useful items for the child. Multiple health organizations recommend breast milk as the primary source of nutrition for babies, including the American Academy of Pediatrics (AAP), the American Medical Association (AMA), and the World Health Organization (WHO).

Lactobacillus sakei L45

Lactarius clarkei (Cleland 1927)

Lactobacillus johnsonii

Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. Lactobacillus bulgaricus GLB44 differs from the rest of the L. bulgaricus strains as it was isolated from the leaves of Galanthus nivalis (snowdrop flower) in Bulgaria, becoming the only known strain of this subspecies that has vegan origin (not from yogurt) available as a commercial probiotic.

Food Products

L. hygrophoroides and L. corrugis are lookalikes.

Lactobionic acid.png

Lactates

Lacto Vegetarianism

''L. l. tructae

L. raffinolactis

Rogosa et al. 1953

Lactocepin (EC 3.4.21.96, CEP, extracellular lactococcal proteinase, lactococcal cell wall-associated proteinase, lactococcal cell envelope-associated proteinase, lactococcal proteinase, PrtP) is an enzyme. This enzyme catalyses the following chemical reactionEndopeptidase activity with very broad specificity, although some subsite preferences have been noted, e.g. large hydrophobic residues in the P1 and P4 positions, and Pro in the P2 position [1,2].

L. l. lactis

A collection from Wayne National Forest, Ohio, showing typical colour variations

Bergey et al. 1925

Lactobacilli

None

Lacto-fermentation

The Lacto-usp RNA motif is a conserved RNA structure identified in bacteria by bioinformatics. Lacto-usp RNAs are found exclusively in lactic acid bacteria, and exclusively in the possible 5' untranslated regions of (5' UTRs) operons that contain a hypothetical gene and a usp gene. The usp gene encodes the universal stress protein. It was proposed that the Lacto-usp might correspond to the 6S RNA of the relevant species, because four of five of these species lack a predicted 6S RNA, and 6S RNAs commonly occur in 5' UTRs of usp genes. However, given that the Lacto-usp RNA motif is much shorter than the standard 6S RNA structure, the function of Lacto-usp RNAs remains unclear.

Lactic acid bacteria

L. fujiensis

Lactogenic hormone

Lactobacillus crispatus is a common, rod-shaped species of genus Lactobacillus and is a hydrogen peroxide (H2O2) producing beneficial micro biota species located in both the vagina, through vaginal discharge, and the vertebrate gastrointestinal. The strain CTV-05 is used as a probiotic that can be used by premenopausal and postmenopausal women that experience recurrent urinary tract infections.

Lactarius tomentosomarginatus (Hesler&A.H.Sm.(1979)

Lactobaccillus

Lactobacillus sake

Lactated pepsin

leu-phe_leader

Spider

Galactosylgluconic acid

L. acetotolerans

Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated). It has the ability to liquefy gelatin. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. Its versatile abilities allows it to grow anywhere between 15 and 45 degrees Celsius, and at any pH level of 3.2 or higher. This microbe, with its ability to produce lactic acid, can be of great benefit to human skin care by acting as a chemical exfoliant.

Lacto-ovo vegetarians

Lactobacillus bulgaricus, morphologically identical to Lactobacillus paracasei

Lactobacillus plantarum strain K21

Lactobacillus GG

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity. However, results have been contradictory in later studies.The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii (and for modern Switzerland).

Ethyl O-[5-(2-chloro-α,α,α-trifluoro-p-tolyloxy)-2-nitrobenzoyl]-(DL)-lactate

Douglas and Cruess 1936

Lactofen is a complex ester of acifluorfen and is a nitrophenyl ether selective herbicide. It is used in postemergence applications to certain crops which are resistant to its action. The name "Lactofen" is approved by the American National Standards Institute and the Weed Science Society of America, and is also approved in China (乳氟禾草灵). It has no ISO common name.Lactofen is applied as a foliar spray and is commonly used to control broadleaved weeds in soybean, cereals, potatoes and peanuts.

Lactobacillus fructivorans is a gram-positive bacteria and a member of the genus Lactobacillus in the family Lactobacillaceae. It is found in wine, beer, grape must, dairy, sauerkraut, meat, and fish. The bacterium grows by facultative anaerobic growth processes and experiences best growth in environments with 5-10% C02. Ideal temperature for growth is between 2°C and 53°C, with the optimum temperature between 30°C and 40°C and a pH level between 5.5 and 6.2 The bacterium is rod shaped and can be found in the following forms: single, pairs, chains of varying lengths, or long curved filaments. Lactobacillus fructivorans is non-motile. The main end product of the metabolic process is lactate, although ethanol, acetate, formate, CO2, and succinate may also be produced.

L. collinoides

Consensus secondary structure of Lacto-usp RNAs

CIP 103007

Lactation suppression

Subspecies

Lactated pepsin elixir

Lactarius clarkeae (Cleland 1927)

Sharpea

Lactivist

L. fabifermentans

ATCC 8290