Lactobacillus brevis

What is Lactobacillus brevis?

Three characteristics set L. brevis apart from other lactobacilli:

Which foods contain L. brevis?

L. brevis takes part in the spontaneous fermentation of many vegetables: sauerkraut, kimchi, gherkins and other lacto-fermented vegetables. It is also found in bakers’ sourdough, in some cheeses and in kefir. The gas it produces contributes to the fizzy character of certain fermented preparations.

As with all bacteria, a distinction is made between the species (Lactobacillus brevis) and the strain, designated by a code of letters and numbers assigned by the producer. Two strains of the same species can have different properties; this is why scientific studies always focus on a specific strain.

Lactobacillus brevis benefits: where does the science stand?

Researchers are particularly interested in the compounds that certain strains of L. brevis produce during fermentation, such as GABA (gamma-aminobutyric acid), and in how these strains behave within the microbiota, often in combination with other lactobacilli.

To date, no health claim relating to Lactobacillus brevis is authorised in the European Union. This research therefore does not allow any particular effect to be attributed to this bacterium or to a food supplement containing it.

How to choose an L. brevis supplement?

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