Lactobacillus brevis
A Gram-positive, non-spore-forming, heterofermentative lactic acid bacterium belonging to the genus Lactobacillus, characterized by rod-shaped cells, facultatively anaerobic metabolism, and optimal growth at moderate temperatures (approximately 30–37 °C). The organism is known for its ability to produce lactic acid, ethanol, and carbon dioxide from carbohydrate fermentation and is widely used in food fermentation, probiotic formulations, and microbiological research due to its acid tolerance and functional health benefits.
Cat No. MC_B_LBB1_2026
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PRODUCT INFORMATION |
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I. Classification |
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Kingdom |
Bacteria |
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Phylum |
Bacillota |
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Class |
Bacilli |
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Order |
Lactobacillales |
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Family |
Lactobacillaceae |
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Genus |
Lactobacillus |
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Species |
Lactobacillus brevis |
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II. Morphology |
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Gram-positive, non-spore-forming, short to elongated rod-shaped cells |
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occurring singly, in pairs, or in short chains |
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non-motile and lacks flagella |
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small, circular to slightly irregular, smooth, and creamy to off-white in appearance |
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III. Growth Conditions |
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Temperature |
approximately 30–37 °C |
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pH |
Neutral to slightly alkaline (pH 6–8) |
facultatively anaerobic metabolism
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IV. PACKAGING & STORAGE |
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Packaging Type |
Sealed slant |
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Shelf Life |
3-6 months |
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Storage Conditions |
Stored at 4–8 °C |
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