Lactobacillus brevis

Lactobacillus brevis is a bacterial species in the Lactobacillus family. This bacteria can be found in a variety of environments, including fermented foods such as kefir and sauerkraut.

In addition, this species can also be found in our body, especially in the intestines and the mouth. Lactobacillus brevis is known for its ability to produce lactic acid, which is important for the fermentation process of food.

Lactobacillus brevis plays a role in the fermentation of sugars by converting them into lactic acid. This process lowers the pH, creating an acidic environment. This acidic environment is useful for extending the shelf life of food and can help reduce unwanted bacteria during fermentation.

Yes, there are multiple Lactobacillus strains with similar properties. Strains such as Lactobacillus acidophilus and Lactobacillus casei also exhibit fermentation capabilities and can be found in both foods and the human microbiome. Each strain has its own unique characteristics, but they share the common property of lactic acid production.

You can add Lactobacillus brevis to your diet by consuming fermented foods that naturally contain the bacteria, such as sauerkraut, kimchi, and kefir. Regularly consuming these foods will allow you to benefit from the properties of Lactobacillus brevis in their natural form. Note that unpasteurized varieties retain the live bacteria.

Yes, Lactobacillus brevis can be included in supplement form. For example, it is added as an ingredient in Insentials Gut Day.