Lactobacillus brevis
A Microbial Biorealm page on the genus Lactobacillus brevis
Classification
UNDER CONSTRUCTION
Higher order taxa
Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae; Lactobacillus
(domain; phylum; class; order; family; genus) NCBI
Species
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NCBI: Taxonomy |
Lactobacillus brevis
Description and significance
Describe the appearance, habitat, etc. of the organism, and why it is important enough to have its genome sequenced. Describe how and where it was isolated. Include a picture or two (with sources) if you can find them.
//copied from wikipedia for now
Lactobacillus brevis (sometimes identified as L. hilgardii) is a species of lactic acid bacteria. It can be found in many different environments and in fermented foods such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. [1]
L. brevis is one of the major Lactobacillus species found in tibicos grains (aka water kefir grains), and has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains. Major metabolites of L. brevis include lactic acid and ethanol. Strains of L. brevis and L. hilgardii have been found to produce the biogenic amines tyramine and phenylethylamine.
Genome structure
Describe the size and content of the genome. How many chromosomes? Circular or linear? Other interesting features? What is known about its sequence? Does it have any plasmids? Are they important to the organism's lifestyle?
Cell structure and metabolism
Describe any interesting features and/or cell structures; how it gains energy; what important molecules it produces.
L. brevis is a Gram-positive bacteria, thus implying a thick cell wall and an inner membrane in its rod shape. Although the sequenced genome of L. brevis is relatively small, the lactic acid bacteria can encode a multitude of different transporters to fulfill the needs of both prototrophic and auxotrophic strains.
Fermentation is the one most common pathway in L. brevis. The final product, lactic acid, is involved in the production of lactic acid, which contributes to production of such foods as cheese yogurt, fermented milks and others by inhibiting the growth of other organisms and lowering the pH of the products. Along the pathway, many metabolic reactions occur, one of them being the breakdown of milk products for cheese production. L. brevis specifically is used in industrial production to act as a starter culture for several types of beer and sourdough bread.
Ecology
Describe any interactions with other organisms (included eukaryotes), contributions to the environment, effect on environment, etc.
One of the most interesting interaction is that with the human intestinal flora. Lactobacillus, when ingested, has probiotic effects as it improves the immune system. Most commonly however, this bacteria lives in the foods where it performs its metabolic pathways.
Pathology
How does this organism cause disease? Human, animal, plant hosts? Virulence factors, as well as patient symptoms.
L. brevis is not a pathogen and there are no cases where it has caused or contributed to disease in humans. In fact, it is the other way around. This bacteria is probiotic, and improves the human immune system.
Application to Biotechnology
Does this organism produce any useful compounds or enzymes? What are they and how are they used?
Current Research
Enter summaries of the most recent research here--at least three required
References
Edited by Ekaterina Magonova of Rachel Larsen and Kit Pogliano
