Abstract
Lactobacillus brevis is a microaerophilic, obligately heterofermentative lactic acid bacterium isolated from many different environments. Lactobacillus brevis is involved in the production of a wide variety of fermented products worldwide. However, in some circumstances it can cause spoilage of various foods and beverages. Lactobacillus brevis is one of the most undesirable beer-spoilage microorganisms. Several potential health benefits have been attributed to the consumption of products containing probiotic strains of this specie. This chapter considers the general characteristics of the organism, detection and enumeration methods, and its importance for the food industry and the consumer.
| Original language | English |
|---|---|
| Title of host publication | Encyclopedia of food microbiology |
| Publisher | Elsevier Inc. |
| Pages | 418-424 |
| Number of pages | 7 |
| Edition | 2 |
| ISBN (Electronic) | 9780123847331 |
| ISBN (Print) | 9780123847300 |
| DOIs | |
| Publication status | Published - 2 Apr 2014 |
Keywords
- Bacteriocins
- Beer spoilage
- Biochemical characteristics
- Biogenic amines
- Detection and enumeration methods
- Fermented foods
- Food spoilage
- Lactic acid bacteria
- Lactobacillus brevis
- Natural preservation
- Physiological characteristics
- Probiotics