Lactobacillus brevis bacterium

Source of the photo: 
www.oley.org/lifeline/Probiotics.html
Author of the description: 
Fekete-Kertész Ildikó
Lactobacillus brevis

Electronmicroscopic image of the rod-shaped cells of bacterium Lactobacillus brevis.

Lactobacillus brevis is a species of lactic acid bacteria. This group of bacteria consists of Gram-positive, non spore forming organisms. Their main metabolic pathway involves fermenting hexose sugars to produce lactic acid.They are non-pathogenic.

Classification:

  • Phylum: Firmicutes
  • Class: Bacilli
  • Order: Lactobacillales
  • Family: Lactobacillaceae
  • Genus: Lactobacillus

The main role of Lactobacilli in biotechnologies are: preservations of foods and beverages, such as yogurt, cheese, sauerkraut, pickled cucumber, other pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods, as well as animal feeds, such as silage.

Having therapeutic properties including anti-inflammatory and anti-cancer activities, Lactobacilli are applied for the preparation of probiotics. They  play role in restoring the physiological balance of the microbial ecosystem of the gastrointestinal tract and the vagina.

Its genome is presently researched intensively. See also: http://genome.jgi-psf.org/lacbr/lacbr.home.html

 

Source of description: 

Vos, P.; Garrity, G.; Jones, D.; Krieg, N.R.; Ludwig, W.; Rainey, F.A.; Schleifer, K.-H.; Whitman, W.B. (Eds.) 2009: Bergey's Manual of Systematic Bacteriology,  Volume 3: The Firmicutes

http://www.britannica.com/EBchecked/topic/1668878/Lactobacillus-brevis

http://en.wikipedia.org/wiki/Lactobacillus

http://microbewiki.kenyon.edu/index.php/Lactobacillus_brevis

http://en.wikipedia.org/wiki/Lactic_acid_bacteria