Lactobacillus brevis

From Biology-Online Dictionary | Biology-Online Dictionary



A gram-positive, rod shaped non-spore forming species that involves in fermenting hexose sugar to produce lactic acid as an organism metabolic pathway.


Lactobacillus brevis consists of approximately 16 different strains where it can be found mostly on fermented food like pickles and sauerkraut and plays major cause of beer spoilage. It is also have an integral role as a normal microbiota in human intestines, vagina andfeces and revealed toboost human immune system.

Lactobacillus brevis is not a pathogen and there is no record where it has caused diseases in humans, rather itimproves human immune function as a probiotic, thus it is shown to survive inside the gastrointestinal tract.

Environmentally these species can be found in raw milk, especially in bovine feces and normally subsist in the food where metabolic pathways can be carried out like in yogurt, wine, salami, sourdough bread and cheese where it purposely indulge in production of sour food.

Lactobacillus brevis can form eitherD(-) or L(+) lactic acid, or aracemic mixture and it has conclusively known that there are two stereospecific NAD-dependent lactic dehydrogenases distinguishable by molecular weight and by catalytic and immunological properties. The formation of racemic lactic acid could involve either the combined action of a stereospecific lactic dehydrogenase and a lactic acid racemase, or the action of two different stereospecific lactic dehydrogenases.

Scientific Classification:

Kingdom: Bacteria

Division: Firmicutes

Class: Bacilli

Order: Lactobacillales

Family: Lactobacillaceae

Genus: Lactobacillus

Species: Lactobacillus brevis

See also:

Gram-positive bacteria

lactic acid