Lactobacillus brevis
A heterofermentative lactic acid bacterium that produces lactic acid, ethanol, and carbon dioxide. It grows optimally at 30–37 °C and adapts well to diverse fermentation environments.
Why it matters: It is widely used to enhance preservation, improve sensory profiles, and deliver functional bioactive compounds in fermented foods and beverages.
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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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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. PACKAGING & STORAGE |
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Packaging Type |
Multi-layer Kraft-plastic bags |
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Shelf Life |
Stable for 2 years |
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Storage Conditions |
Stored at <25 °C, dry place protected from light and moisture. |
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Count |
10⁹ CFU/g |
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IV. PACKAGING & PRESENTATION |
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Sizes |
1 kilo |
5 kilos |
10 kilos |
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Used in capsules, sachets, or functional powders
GMO free
Fragrance Free
Lactose Free
Gluten Free
ROS Free
Sterilized powder
Unique strains with characterised mechanisms of action
Scientifically documented, forward-looking probiotic solutions
Premium probiotic products adapted to your market
Different strains may vary in antimicrobial activity, acid tolerance, adhesion ability, and metabolite production, which directly affects their functional and clinical benefits.
It is incorporated as freeze-dried powder in capsules, sachets, or functional foods, with viability expressed in CFU per gram or per serving.
It contributes to fermentation through heterofermentative metabolism, producing lactic acid, CO₂, and ethanol/acetic acid, which improve flavor, texture, preservation, and safety of fermented foods.
Next-Generation Life Science Products for Everyday Health.