Levilactobacillus brevis
A Gram-positive, non-spore-forming, heterofermentative lactic acid bacterium belonging to the genus Levilactobacillus, characterized by rod-shaped cells, facultatively anaerobic metabolism, and optimal growth at moderate temperatures (approximately 30–37 °C). The organism produces lactic acid, carbon dioxide, and ethanol from carbohydrate fermentation and is widely used in food fermentation, probiotic formulations, and microbiological research due to its acid tolerance and functional health properties.
Cat No.: MC_B_LVBB1_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 |
Levilactobacillus |
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Species |
Levilactobacillus brevis |
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II. Morphology |
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Gram-positive, non-spore-forming bacterium, 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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