thermoduric
adjective Etymology: therm- + Latin durare to last — more at during Date: 1927 able to survive high temperatures; specifically able to survive pasteurization — used of microorganisms

New Collegiate Dictionary. 2001.

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  • thermoduric — I. |thərmō|d(y)u̇rik adjective Etymology: therm + Latin durare to last + English ic more at dure : able to survive high temperatures; specifically : able to survive pasteurization used of microorganisms …   Useful english dictionary

  • thermoduric — Resistant to the effects of exposure to high temperature; used especially with reference to microorganisms. [thermo + L. durus, hard, enduring] * * * ther·mo·du·ric .thər mō d(y)u̇(ə)r ik adj thermotolerant <thermoduric bacteria> * * *… …   Medical dictionary

  • thermoduric — /therr meuh door ik, dyoor ik/, adj. Bacteriol. (of certain microorganisms) able to survive high temperatures, as during pasteurization. [1930 35; THERMO + L dur(are) to last + IC] * * * …   Universalium

  • thermoduric — adj. able to withstand high temperatures …   English contemporary dictionary

  • thermoduric — ther·mo·du·ric …   English syllables

  • thermoduric — ther•mo•dur•ic [[t]ˌθɜr məˈdʊər ɪk, ˈdyʊər ɪk[/t]] adj. mcr (of certain microorganisms) able to survive high temperatures, as during pasteurization • Etymology: 1930–35; thermo + L dūr(āre) to last + ic …   From formal English to slang

  • thermoduric — /θɜmoʊˈdjurɪk/ (say thermoh dyoohrik) adjective resistant to relatively high temperatures. {thermo + Latin dūrāre to last + ic} …   Australian English dictionary

  • thermoduric —   a. resistant to high temperatures …   Dictionary of difficult words

  • microbacterium — | ̷ ̷(ˌ) ̷ ̷+ noun Etymology: New Latin, from micr + bacterium 1. capitalized : a genus of minute nonmotile gram positive thermoduric lactobacteria that are common in dairy products and the mammalian intestinal tract 2. plural microbacteria : any …   Useful english dictionary

  • Pasteurization — is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process of heating wine for preservation purposes has been… …   Wikipedia

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