Lactobacillus brevis
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This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please improve this article by introducing more precise citations. (July 2007) |
| Lactobacillus brevis | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Division: | Firmicutes |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. brevis |
| Binomial name | |
| Lactobacillus brevis |
|
Lactobacillus brevis is a species of lactic acid bacteria. It can be found in many different environments and in fermented foods 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.
L. brevis is one of the major Lactobacillus species found in tibicos grains (aka water kefir grains), and has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.[1] 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.
[edit] Notes
- ^ Pidoux, M. (1989). "The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel". MIRCEN Journal of Applied Microbiology and Biotechnology 5 (2): 223–238. doi:10.1007/BF01741847. http://www.springerlink.com/content/k5n5754r5l203h5u/.
[edit] References
- Tasli L, Mat C, De Simone C, Yazici H (2006). "Lactobacilli lozenges in the management of oral ulcers of Behçet's syndrome". Clin. Exp. Rheumatol. 24 (5 Suppl 42): S83–6. PMID 17067433. http://www.clinexprheumatol.org/pubmed/find-pii.asp?pii=17067433.
- Kishi A, Uno K, Matsubara Y, Okuda C, Kishida T (August 1996). "Effect of the oral administration of Lactobacillus brevis subsp. coagulans on interferon-alpha producing capacity in humans". J Am Coll Nutr 15 (4): 408–12. PMID 8829098.
- Pidoux, M. (1989). "The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel". MIRCEN Journal of Applied Microbiology and Biotechnology 5 (2): 223–238. doi:10.1007/BF01741847. http://www.springerlink.com/content/k5n5754r5l203h5u/.
