Lactobacillus brevis is a rod-shaped, Gram-positive species of lactic acid bacteria. It belongs to the genus Levilactobacillus, a classification established in 2020 which encompasses 24 different species previously grouped under Lactobacillus. This bacterium is notable for its heterofermentative metabolism, meaning it produces a mix of lactic acid, acetic acid, and carbon dioxide when fermenting sugars. Its presence is widespread across various natural environments.
Where Lactobacillus brevis is Found
Lactobacillus brevis is commonly found in a diverse range of fermented foods, where it plays a significant role in their production and preservation. It is present in foods such as sauerkraut, pickles, sourdough bread, and kimchi. During fermentation, L. brevis contributes to the characteristic flavor and extended shelf life of these products by producing lactic acid, which lowers the pH and inhibits the growth of spoilage microorganisms.
Beyond fermented foods, L. brevis is a component of the human microbiome, residing in the gut, oral cavity, and other areas of the body. It is considered part of the normal, healthy microbiota in these environments. The bacterium has also been isolated from various plant materials, silage, and even the intestinal tracts of animals.
Roles and Benefits of Lactobacillus brevis
Lactobacillus brevis contributes to a balanced gut microbiome, supporting overall digestive health. It produces lactic acid, creating an acidic gut environment that helps inhibit harmful bacteria and promotes a healthier microbial balance.
The bacterium interacts with the immune system, modulating immune responses and helping regulate inflammatory processes. Its presence in the gut also contributes to maintaining the integrity of the gut barrier, a protective layer that prevents undesirable substances from entering the bloodstream.
L. brevis can synthesize certain B vitamins, such as folate, important for various bodily functions. It also supports oral health by helping maintain a healthy oral environment and preventing specific oral issues.
Beyond Health: Industrial Applications
Lactobacillus brevis serves as a starter culture in the industrial production of various fermented foods. Its metabolic byproducts, including lactic acid, acetic acid, and carbon dioxide, are crucial for achieving the desired characteristics in products like sourdough, pickles, and other fermented vegetables. This activity helps shape the sensory profile of these foods.
The metabolic activity of L. brevis directly influences the development of distinct flavors, aromas, and textures in fermented products. For example, in sourdough, it contributes to the bread’s unique tang and crumb structure. Its ability to produce lactic acid also aids in food preservation, as the resulting acidification inhibits spoilage microorganisms and extends shelf life.
Considerations for Use
Lactobacillus brevis can be obtained from naturally fermented foods such as sauerkraut, pickles, and sourdough bread. For higher concentrations, it is also available in probiotic supplements.
When choosing a probiotic supplement, select reputable brands that clearly state the specific strain and colony-forming unit (CFU) count. L. brevis is safe for most healthy individuals, though some may experience mild side effects like temporary gas or bloating when first introducing probiotics.
Individuals with compromised immune systems, severe underlying health conditions, or those currently on medications should seek advice from a healthcare professional before taking probiotic supplements. The information provided is for general knowledge and should not be considered a substitute for personalized medical advice.