Lactobacillus brevis: What is it? How does it work? Are there different types of L. brevis?

Lactobacillus brevis is a gram-positive bacterium considered a probiotic with properties and benefits for health.

It produces lactic acid from the sugars it processes. It belongs to the group of aerotolerant bacteria, meaning it can grow in the presence of oxygen, although it does not use it. Its energy source is exclusively fermentation as it lacks a respiratory chain.

Lactobacillus brevis: What Exactly is the Probiotic L. Brevis?

This type of lactobacillus from the gram-positive species is rod-shaped and heterofermentative, producing lactic acid and CO2 during fermentation.

Known by various names such as “L. brevis,” “Lactobacillus breve,” or “lactobacillus brevis,” all referring to the same type of microorganism. Currently, 16 different strains of Lactobacillus brevis are cataloged.

The discovery of Lactobacillus was in 1921 by EBFred, WH Peterson, and JA Anderson. Initial studies demonstrated that the entire species can metabolize certain carbons and sugars. It can also produce acetic acid, carbon dioxide (CO2), and mannitol during fermentation. The latter is produced in large quantities and also serves as a source for producing lactic acid.

Where is it Present: Foods, Products...

• Fermented foods
• Sauerkraut
• German fermented cabbage (sauerkraut)
• Pickles
• Beer
• Normal microbiota

Its presence in some foods is negative as it causes food spoilage, as in the case of beer. In other food products, it enhances their health properties.

Recent scientific studies have shown that its ingestion improves the immune function of the human body, with several patents existing on the different species of Lactobacillus.

Tibicos grains are used to make kefir, being responsible for the production of the polysaccharide dextran that forms the grains. The kefir produced by L. breve is a food with bacteria and yeasts.

The main metabolites of Lactobacillus brevis include lactic acid and ethanol, with Brevis and L. hilgardii both producing biogenic amines tyramine and phenylethylamine.

What Benefits and Properties Does Lactobacillus brevis Have?

In the human body, it is present in the intestines, vagina, and feces. This microorganism is essential for regulating the balance of the normal intestinal microbiota L. brevis.

It Can Prevent Antibiotic Resistance

Through the conjugation of antibiotics, resistance of L. brevis can occur. Bactericidal and bacteriostatic effects are a global health problem as they affect many types of medical treatments.

With conjugation, bacteria exchange DNA, allowing the bacteria to recognize various antibiotics and become resistant to them, functioning as a bacterial reproduction method that will be transmitted through replication between bacteria.

Lactobacilli of the brevis class produce more organic acids than other species, with a higher amount of acetic acid and ethanol. When these acids appear, the environment in the intestines becomes more acidic, with a higher proportion of alcohol also present.

Studies in anaerobic environments that try to replicate this do not have the same success as in the human body.

Types of Lactobacillus brevis

Lactobacillus brevis W63

Lactobacillus brevis W63 is a strain of lactobacillus that helps regulate blood flow to the walls of the intestine. In many cases, when the heart needs to pump blood intensely due to strenuous exercise, blood flow to other parts of the body may decrease, causing various deficiencies in the tissues. Administering a probiotic mix can regulate and prevent gastrointestinal discomfort and cramps.

Benefits and Studies on Intestinal Flora

An Austrian study evaluates the levels of a protein called Zonulin, which plays an important role in gut health. The study evaluated the extent to which the administration of Lactobacillus brevis W63 influenced the elimination of gastrointestinal problems due to excessive physical exercise or in people who, due to their profession, engaged in intense muscular exertion.

According to data provided by the university and sources consulted, the zonulin protein decreased significantly after administering a probiotic mix for 14 weeks, reducing markers of intestinal inflammation. Fecal analyses detected lower levels of zonulin, indicating reduced intestinal permeability.

According to Dr. Lamprecht, the mix was administered to 23 men with an average age of 38 years. The probiotics and lactobacilli administered were as follows:

• Lactobacillus brevis W63
• Bifidobacterium W23
• Bifidobacterium lactis W51
• Enterococcus faecium W54
• Lactococcus lactis W58
• Lactobacillus acidophilus W22

Although the use is combined, meaning it includes lactobacillus brevis, bifidobacteria, lactococci, and enterococci, there are some promising results regarding the exclusive use of the L. W63 strain.

The improvement detected included the elimination of nausea, a reduction in intestinal cramps, and a lower incidence of diarrhea and vomiting in the athletes studied.

Lactobacillus brevis CD2

Lactobacillus brevis CD2 is a type of probiotic with high levels of arginine deiminase, which acts on the conversion of arginine to citrulline and ammonia. It participates in the hydrolysis of arginine in the oral cavity, positively influencing the growth of bacterial plaque and the generation of nitric oxide that can damage oral tissue.

Properties and Benefits of L. brevis CD2

A double-blind clinical study was conducted with a group of 191 children aged 6 to 8 years, who were administered Lactobacillus brevis CD2 tablets from the brand Inersan, CD Investments srl.

The aim of the study was to determine if the effects of CD2 lactobacillus could reduce the pH of the bacterial plaque of the salivary streptococcus species and if a reduction in oral bleeding could be measured, resulting in a lower risk of dental caries.

The study duration, in which brevis CD2 was administered, was 6 weeks.

Follow-up of the L. Brevis Study

For 42 consecutive days, 191 children aged 6 to 8 years were monitored, all of whom had a minimum of 2 dental caries and a salivary concentration greater than 10⁵ CFU/ml.

To detect possible errors, the study was divided into two groups. One group used the tablets, and the other used a placebo.

After 3 weeks, a pH analysis of the plaque was conducted using the microtouch technique and a sucrose test. At the same time, salivary levels and gum bleeding were also evaluated.

It should be noted that although these are lactobacilli, being a different strain from those used in other studies, the results and benefits pertain to oral health. However, it is also possible to consult other studies and results with different strains such as Lactobacillus brevis W63 for gastrointestinal health.

Results with Lacto brevis CD2

The results in measuring dental pH values were similar in both groups (with L. brevis and with placebo).

Regarding the level of oral bleeding, children who used probiotic tablets containing lactobacillus brevis CD2 had a significant decrease (p=0.01 compared to p=0.02).

The conclusions on the use of L. brevis for controlling bacterial plaque after the 6-week study indicated that using this type of probiotic has a positive effect on oral health, reducing the acidogenicity of the plaque, oral bleeding, and salivary issues. These results can be found in trial NCT01601145 21/08/2012.

How is it Produced? The Growth of L. Brevis

The normal growth of Lacto brevis follows the lactic acid pathway, as with most lactic bacteria. In the presence of fructose, growth is slow and controlled, being much less than normal and producing partial metabolization of fructose to mannitol.

L. brevis actively transports glucose and galactose, unlike other bacteria that poorly metabolize glucose. Properly metabolizing sugar is considered a lactic acid pathway.

Fermenting Lactic Acid

At a temperature of 50°C (122°F) and in an acidic environment, the survival rate of this bacterium is higher than others, resulting in the production of lactic acid. The average lifespan of a bacterium is 45 minutes.

Characteristics and Physiology of L. Brevis

All bacteria share certain physical attributes. Gram-positive bacteria possess an outer plasma membrane, located next to a periplasmic space followed by a peptidoglycan layer that faces the interior of the bacterium.

The plasma membrane of Lactobacillus brevis is very important as it allows the recognition of potential diseases among bacteria (pathogenesis).

The peptidoglycan or murein is composed of sugars. In gram-positive bacteria, the peptidoglycan layer is thicker than in gram-negative bacteria. This layer is called the “S layer” and, unfortunately, when bacteria are processed in the laboratory, the S layer is often lost, resulting in anomalous adhesion measurement results.

The transcription produced by the S layer replicates DNA into mRNA used to create proteins. In probiotics, this layer that adheres to the cell wall of the gastrointestinal tract is responsible for transcription.

Spontaneous Beer Fermentation with Lactobacillus brevis

Through the process of spontaneous beer fermentation produced by the bacterium Lactobacillus brevis, natural beverages can be produced.

Origin of Spontaneous Fermentation

With a much stronger bitter taste than traditional beers, the modern form of producing it originated in Belgium. This country is well known for its love of beer and its great brands enjoyed worldwide.

In the Flanders region, types of beer such as gueuze or lambics can be found. Delving deeper into the origin of spontaneous beers, it can be said that this has been the traditional method since its inception.

It was only after the year 1857 when Pasteur discovered yeast that brewing methods could change as fermentation could be controlled.

Controlled Fermentation

After the boiling phase, the wort is transferred to cooling pools where the beer is naturally inoculated by wild indigenous yeasts or by adding some species of Lactobacillus and Saccharomyces, microorganisms that impart unique and different characteristics to the beer produced in other places.

The wort is then transferred to oak or chestnut barrels, where fermentation really begins. The fermentation time of the beer can last weeks or even years. There are varieties that consist only of one type of beer and others like gueuze, which is a blend of young and old lambics to provide different organoleptic properties.

However, to achieve controlled fermentation, certain microorganisms (bacteria and yeasts) are needed to transform the wort into true craft beer.

The most common microorganisms used in spontaneous fermentation are:

• Lactobacillus
• Brettanomyces
• Pediococcus
• Acetobacter

Lactobacillus brevis in Beer

In some cases, when the mix is not controlled, it can produce undesirable effects and deteriorate the final product. Adding Lactobacillus brevis to beer has advantages but also drawbacks. There are different subspecies of microorganisms, such as Lactobacillus CD2, which are used for medicinal purposes.

This microorganism is one of the most common. It resists the effects of hop antibiotics. L. brevis produces lactic acid and carbon dioxide, being responsible for producing a sour and acidic taste, with the beer considered lambic.

In addition to being used for the fermentation of malt and barley, lactobacilli can also be found in producing German fermented cabbage or sauerkraut, and to obtain creamy yogurts from milk, also providing characteristic acidity.

The beers obtained from Lactobacillus are in the style of:

• Berliner Weisse
• Flanders Ales
• Saison

Brettanomyces

It is a wild yeast that imparts a mild acidic flavor with fruity notes. It is used for both beer and wine production.

This unicellular fungus called Brettanomyces is resistant to ethanol (alcohol), so it can develop and grow when fermentation begins. It is generally referred to by the abbreviation brett.

The beer styles developed from Brettanomyces are:

• Brett Ales
• Barrel-aged Beers
• Gose
• Bière de Garde
• Lambic
• Gueuze
• Flanders Ale
• Old Ale

The organoleptic characteristics of fermentation with Brettanomyces produce notes of horse, leather, phenolic, and caproic, giving a slightly acidic flavor with a moderate fruity touch.

It is noteworthy that this yeast is very resistant, capable of surviving in nutrient-poor environments such as wood. Thanks to the enzyme beta-glucosidase, brett yeast can reproduce when cellobiose, a wood saccharide, is present.

The yeast grows by transforming cellobiose into glucose, thus providing energy to Brettanomyces cells.

Pediococcus

It is a gram-positive bacterium that produces lactic acid and diacetyl. It belongs to the Lactobacillaceae family and has a coccoid shape, dividing into pairs.

These microorganisms are homofermentative, and although sometimes considered contaminants of beer and wine, they are often used to produce a better aroma and flavor.

The types of beers produced with Pediococcus are:

• Lambic
• Gueuze

The organoleptic properties it imparts are caramel flavor and buttery aroma and taste. The buttery notes are a product of the diacetyl produced by Pediococcus.

Acetobacter

It is a gram-negative bacterium that produces acetate in the presence of lactate. They perform incomplete oxidation of alcohols, increasing the concentration of organic acids through the Wood-Ljungdahl pathway.

When ethanol is present in the substrate, the acetobacter microorganism produces acetic acid.

At the end of the beer fermentation process with acetobacter, acidic organoleptic characteristics are obtained, with flavors similar to vinegar or reminiscent of pickles like cucumbers and onions, or a solvent aftertaste.

The brewing industry can verify the presence of this type of bacteria in cellars by detecting the presence of fruit flies. These insects are responsible for naturally transporting acetobacter. In cellars where they are present, they are visible to the naked eye.

The styles of beer fermented by Acetobacter are:

• Lambic
• Flanders Red
• Beers aged in wooden barrels

At the end of the fermentation process, acidic organoleptic characteristics are obtained, with flavors similar to vinegar and pickles.

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