Lactobacillus Brevis: Properties, Food Sources & Significance

Lactobacillus brevis is a bacteria that uses plant carbohydrates to create lactic acid. The bacteria prefers temperatures of 86 degrees Fahrenheit. Under some conditions, it may produce a red pigment that affects the color of foods.

Identification

• The bacteria is present in fermented foods and has been known to produce a harsh flavor, reminiscent of vinegar.

Fun Fact

• Pickled vegetables are brine-salted and fermented with the help of lactobacillus brevis, which is salt-tolerant.

Significance

• The bacteria is found in such foods as sauerkraut. The lactic acid produced by lactobacillus brevis helps prevent those bacteria from growing, which can lead to food spoilage.

Effects

• Lactobacillus brevis can cause spoilage in beer, as the presence of the bacteria may change the flavor and aroma of the beverage.

Uses

• Lactobacillus brevis is used to create starter for sourdough and some types of lactic-acid-fermented beers.