Lactobacillus brevis is a lactic acid bacterium that can survive in oxygen poor environments, just like yeasts. When the yeast used in the Micropia beer was isolated, a few of these lactic acid bacteria were isolated as well. This means our beer wasn’t brewed with one, but with two kinds of microbes. Quite unique. The lactic acid bacterium adds a bit of an acidic taste to the brew.
Lactobacillus brevis is a lactic acid bacterium that can survive in oxygen poor environments, just like yeasts. When the yeast used in the Micropia beer was isolated, a few of these lactic acid bacteria were isolated as well. This means our beer wasn’t brewed with one, but with two kinds of microbes. Quite unique. The lactic acid bacterium adds a bit of an acidic taste to the brew.
Fermentation
Besides brewing the Micropia beer, L. brevis is used to produce a number of other food products. The lactic acid bacterium is responsible for fermenting pickles and sauerkraut, and is also needed when you want to make kefir.
Probiotic
Wild L. brevis can often be found in the human gut. That’s why the bacterium is often used as a probiotic: a living micro-organism that can have health improving effects on your gut. L. brevis supposedly able to combat Helicobacter pylori, the bacterium responsible for stomach ulcers.