Lactobacillus brevis

Lactobacillus brevis is a species of rod-shaped, gram-positive bacteria that belongs to the genus Lactobacillus. These bacteria are known for their ability to produce lactic acid as a byproduct of glucose metabolism.1

Unlike some other Lactobacillus species that are homofermentative (producing primarily lactic acid), L. brevis is heterofermentative. This means that while lactic acid is a significant byproduct, ethanol, acetic acid, and carbon dioxide are also produced, making up roughly 50% of the metabolic byproducts.1

Lactobacillus species, including L. brevis, are commonly found in milk and milk products, animal feeds, and fermented foods like sauerkraut and pickles. They play a role in the fermentation processes that preserve these foods and contribute to their characteristic flavors. Some Lactobacillus strains are also used as probiotics, which are live microorganisms that may offer health benefits, particularly for the gastrointestinal tract.213