nonacidogenic

non- +‎ acidogenic

nonacidogenic (not comparable)

1. Not acidogenic.
   • 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:

     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.

   • 2001, Vijay K. Juneja, John N. Sofos, Control of Foodborne Microorganisms, page 474:

     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). […]

   • 2016, Lyn O'Brien-Nabors, Alternative Sweeteners, page 258:

     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).

   • 2018, Timothy M. Cogan, “The Leuconostocs: Milk Products”, in Stanley E. Gilliland, editor, Bacterial Starter Cultures for Food:

     The five nonacidogenic species (L. cremoris, L. lactis, L. dextranicum, L. mesenteroides, and L. paramesenteroides) are phenotypically homogeneous.