Definitions for lactobacillus brevis

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  1. Lactobacillus brevis

    Lactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria, there are approximately 16 different strains. It can be found in many different environments: fermented foods and as normal microbiota. L.brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. As normal gut microbiota L.brevis is found in human intestines, vagina and feces. L. brevis is one of the major Lactobacillus species found in tibicos grains, and has been identified as the species responsible for the production of the polysaccharide that forms the grains. Major metabolites of L. brevis include lactic acid and ethanol. Strains of L. brevis and L. hilgardii have been found to produce the biogenic amines tyramine and phenylethylamine.

U.S. National Library of Medicine

  1. Lactobacillus brevis

    A species of gram-positive, rod-shaped LACTIC ACID bacteria that is frequently used as starter culture in SILAGE fermentation, sourdough, and lactic-acid-fermented types of beer and wine.

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