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A microorganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction.

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Definitions

  1. n. A microorganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction.
  2. A microörganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction. Sternberg.
  3. A microörganism (Bacillus amylobacter) which develops invegetable tissue during putrefaction. Sternberg.
  4. n. A microorganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction.