"nonacidogenic" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "non",
        "3": "acidogenic"
      },
      "expansion": "non- + acidogenic",
      "name": "prefix"
    }
  ],
  "etymology_text": "non- + acidogenic",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "nonacidogenic (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms prefixed with non-",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2000, J.A. Robertson, R.L. Botham, P. Ryden, S.G. Ring, “Production of Butyrate or Bioavailability as Constraintson Antineoplastic Properties in the Colon”, in I.T. Johnson, G.R. Fenwick, editor, Dietary Anticarcinogens and Antimutagens, page 416",
          "text": "Thus, net acidogenesis and hence the potential to lower pH is not dependent on SCFA yield but is influenced by the fermentation of 'nonacidogenic' substrates which can buffer the fermentation system.",
          "type": "quotation"
        },
        {
          "ref": "2001, Vijay K. Juneja, John N. Sofos, Control of Foodborne Microorganisms, page 474",
          "text": "Examples of cross-protection effects associated with the induction of acid resistance in Escherichia coli O157:H7. (a) Cells grown to stationary phase in an acidogenic medium (TSB + 1% dextrose) or a nonacidogenic medium (TSB w/o dextrose) and then exposed to ionizing radiation (from Ref. 33). […]",
          "type": "quotation"
        },
        {
          "ref": "2016, Lyn O'Brien-Nabors, Alternative Sweeteners, page 258",
          "text": "The criteria used to assess the noncariogenic property of a substance are its nonfermentability by oral microorganisms, nonacidogenic property, and the absence of glucan formation (Schiweck and Ziesenitz 1995).",
          "type": "quotation"
        },
        {
          "ref": "2018, Timothy M. Cogan, “The Leuconostocs: Milk Products”, in Stanley E. Gilliland, editor, Bacterial Starter Cultures for Food",
          "text": "The five nonacidogenic species (L. cremoris, L. lactis, L. dextranicum, L. mesenteroides, and L. paramesenteroides) are phenotypically homogeneous.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Not acidogenic."
      ],
      "id": "en-nonacidogenic-en-adj-uoReri5U",
      "links": [
        [
          "acidogenic",
          "acidogenic"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "nonacidogenic"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "non",
        "3": "acidogenic"
      },
      "expansion": "non- + acidogenic",
      "name": "prefix"
    }
  ],
  "etymology_text": "non- + acidogenic",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "nonacidogenic (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English adjectives",
        "English entries with incorrect language header",
        "English lemmas",
        "English terms prefixed with non-",
        "English terms with quotations",
        "English uncomparable adjectives"
      ],
      "examples": [
        {
          "ref": "2000, J.A. Robertson, R.L. Botham, P. Ryden, S.G. Ring, “Production of Butyrate or Bioavailability as Constraintson Antineoplastic Properties in the Colon”, in I.T. Johnson, G.R. Fenwick, editor, Dietary Anticarcinogens and Antimutagens, page 416",
          "text": "Thus, net acidogenesis and hence the potential to lower pH is not dependent on SCFA yield but is influenced by the fermentation of 'nonacidogenic' substrates which can buffer the fermentation system.",
          "type": "quotation"
        },
        {
          "ref": "2001, Vijay K. Juneja, John N. Sofos, Control of Foodborne Microorganisms, page 474",
          "text": "Examples of cross-protection effects associated with the induction of acid resistance in Escherichia coli O157:H7. (a) Cells grown to stationary phase in an acidogenic medium (TSB + 1% dextrose) or a nonacidogenic medium (TSB w/o dextrose) and then exposed to ionizing radiation (from Ref. 33). […]",
          "type": "quotation"
        },
        {
          "ref": "2016, Lyn O'Brien-Nabors, Alternative Sweeteners, page 258",
          "text": "The criteria used to assess the noncariogenic property of a substance are its nonfermentability by oral microorganisms, nonacidogenic property, and the absence of glucan formation (Schiweck and Ziesenitz 1995).",
          "type": "quotation"
        },
        {
          "ref": "2018, Timothy M. Cogan, “The Leuconostocs: Milk Products”, in Stanley E. Gilliland, editor, Bacterial Starter Cultures for Food",
          "text": "The five nonacidogenic species (L. cremoris, L. lactis, L. dextranicum, L. mesenteroides, and L. paramesenteroides) are phenotypically homogeneous.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Not acidogenic."
      ],
      "links": [
        [
          "acidogenic",
          "acidogenic"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "nonacidogenic"
}