Meet your gut microbes: Lactobacillus brevis—a fermentation superstar

Fermentation, one of many oldest meals manufacturing and preservation techniques, has seen an enormous revival lately. From craft beers and kombucha to yogurt, sauerkraut and pickles, fermentation is central to producing these meals and drinks. There are various kinds of fermentation, one among which is lactic acid fermentation.

Lactic acid (often known as lactate) is finest recognized for the burning sensation we really feel in our muscular tissues when exercising, which acts as a sign to the physique to decrease the depth of the exercise.

In terms of fermentation and food storage, lactic acid is produced by lactic acid bacteria—crucial for making a low pH atmosphere that stops meals spoiling. Some lactic acid micro organism produce lactic acid solely. Others produce lactic acid in addition to a wide range of different natural acids, which additional acidify and create an atmosphere that is freed from oxygen. Lactobacillus brevis is one such bacterium.

This microorganism, when seen underneath the microscope, could be described as rod-shaped with rounded ends. It is also Gram constructive—that means that it stains an indigo colour when examined utilizing the Gram staining method. It thrives at a temperature of 30°C–40°C and a barely acidic pH (pH 4–6).

Most significantly, it is a famous person in terms of fermentation—producing lactic acid, acetic acid and carbon dioxide through the course of.

Why would possibly you desire a microbe that makes natural acids and carbon dioxide?

One of many a number of meals merchandise the place Lactobacillus brevis is of course discovered is sauerkraut. Historically produced sauerkraut has lengthy been recognized to be a good source of lactic acid micro organism. These micro organism are additionally present in pickles, within the tibicos grains used to make kefir and are a pure part of the intestine microbiome.

Throughout sauerkraut preparation, Lactobacillus brevis and different lactic acid bacteria, akin to Lactococcus and Leuconostoc species, assist to ferment cabbage. Throughout this course of, the micro organism break down sugars within the cabbage, producing carbon dioxide and lactic acid, giving rise to the distinctive attributes of this fermented product.

Once I open a jar of sauerkraut, I’m at all times pleasantly shocked by the fizzing sound and look of the jar contents. It is the manufacturing of the carbon dioxide that ends in the spectacular effervescence. The lactic acid and acetic acid are answerable for the tangy, barely bitter or acidic style.

Additionally, as a result of these are natural acids, they naturally decrease the pH of the fermented cabbage—that means that the majority contaminating microorganisms that favor a impartial pH will now not be part of the atmosphere. Lactic acid micro organism additionally produce antimicrobial compounds akin to bacteriocins, which forestall the expansion of different contaminating micro organism. These results make fermentation a wonderful preservation method.

By way of intestine well being, the microbiome is complex. It is distinctive to every individual and could be influenced by a number of elements, together with diet. Some lactic acid micro organism have been reported as being probiotic—that means they’re dwell microorganisms that improve gut health. Additionally, though sauerkraut is promoted as containing probiotic micro organism, questions stay relating to the viability of those micro organism on the time of consumption—and whether or not they’re current in ample numbers to be useful.

Simply because the microbiome itself is an ever-changing panorama, so too is that this subject of analysis as investigations proceed to be carried out. However in case you do determine to hitch me in including sauerkraut to your weight loss program for its distinctive style and texture—and doable well being advantages—bon appétit.

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