English edit

Etymology edit

From Latin amylum (starch) + bacterium.

Noun edit

amylobacter (plural amylobacters)

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

Further reading edit

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 The imported definitions may be significantly out of date, and any more recent senses may be completely missing.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 edit

Noun edit

amylobacter m (plural amylobacters)

  1. amylobacter

Further reading edit