Am′y‐lo‐bac″ter, n. [L. amylum starch + NL. bacterium. See Bacterium.] (Biol.) A microörganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction. Sternberg.
Content
Rights and sources
Review source, license and attribution information for this content.
Content
Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.