The MicroByte Series-Levilactobacillus brevis: A Cheesy Story

Jun 25, 2025

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7 min read

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First identified in 1919, Levilactobacillus brevis is a versatile Gram-positive bacterium capable of supporting digestive health and driving diverse food fermentations. Driven by an advanced ability to tolerate harsh acid and bile environments, it effortlessly thrives within the human gastrointestinal tract, colonizing various natural and dairy niches. Applications range from crafting artisanal cheeses like pungent Blue Stilton to mitigating severe systemic conditions, including inflammatory colitis and metabolic tissue damage. Accurate identification leverages classic laboratory cultures and modern tools like molecular genus reclassification. While optimization typically requires targeted dietary supplementation for gut microbiome balance, robust commercial prevention relies heavily on controlling hop-resistant beverage spoilage strains.

History and naming

Levilactobacillus brevis was initially classified as being Betabacterium breve by S. Orla-Jensen in 1919, based on its functional properties. It was later reclassified to the Lactobacillus designation, and after further reclassification of the Lactobacillus genus in 2020, became part of the Levilactobacillus genus, and remains part of it to this date. Levilactobacillus comes from the ability of member species to act as “leaveners” or create “rise”, referring to their widespread use as starter cultures for bread and other fermented foods. “Brevis” is the Latin word for short.

Starter cultures- Living microbes (like specific bacteria or yeasts) are deliberately added to raw ingredients to reliably kickstart the fermentation process for making foods like cheese, yogurt, or sourdough.

Fermented foods- Foods and beverages that have been safely transformed by friendly microbes, which break down natural sugars to improve digestibility, enhance flavor, and extend shelf life.

Habitat

L. brevis is considered to be a “free-living” species, having been isolated from a wide variety of anthropological and natural niches. It is found in dairy products like milk and cheese, and also in other fermented beverages and foods like sauerkraut, and in baked goods like sourdough bread. It is also found in agricultural habitats like silage and manure. It is also part of the normal human gut microbiome.

Species- A specific group of closely related living organisms that share distinct common features and a high degree of genetic similarity.

Silage- High-moisture animal fodder or organic plant material (like grass or corn) that is tightly packed and preserved through natural fermentation to feed livestock.

Health Benefits: Role in the gut

Levilactobacillus brevis, like several of its Lactobacillus genus companions, is a regular occupant of the intestinal microbiome and has several traits that contribute to its use as a probiotic. It is able to survive in and tolerate acid and bile-rich environments, which points to its ability to survive in the GI tract and the gut environment. It also demonstrates anti-oxidant properties, with an ability to scavenge oxygen radicals in a laboratory set-up. In animal IBD models, it was shown to improve the associated colitis, potentially through maintenance of proper intestinal structure and function, and regulation of inflammatory signals. Similarly, when strains isolated from “Sinki”, a traditional Darjeeling-Himalayan fermented food made from radish root, were given to mice models, beneficial effects were seen. Metabolic parameters in animals fed a high-fat diet improved, along with inflammation, antioxidant activity, and gut structure. This points towards L. brevis as a promising probiotic, not only as a beneficial starter for fermented foods, but also as a probiotic in its own right.

Probiotics- Live, beneficial microorganisms that provide documented health advantages, particularly for digestion and immunity, when consumed in proper amounts.

GI tract- The gastrointestinal tract (or digestive system), which includes the stomach and intestines, is responsible for breaking down food, absorbing nutrients, and housing the gut microbiome.

Anti-oxidant properties- The natural ability of a substance to neutralize unstable molecules, shielding healthy cells from stress, wear-and-tear, and cellular damage.

Colitis- Painful swelling, irritation, and inflammation affecting the inner lining of the large intestine (colon).

Inflammatory signals- Chemical alarm messengers released by the immune system that instruct the body to trigger swelling and heat to fight off perceived threats.

Applications

L. brevis is widely used in the production of a variety of cheeses all over the world. It has been found in local Bazoft cheese from Iran, where researchers also found it had inhibitory properties against Salmonella and Enterococcus strains, which are known food pathogens. It has also been isolated from Blue Stilton cheese, where it produces high levels of putrescine- an amine compound that contributes to the characteristic smell that gives Stilton the classification of being a ‘stinky’ cheese. It has also been isolated from fresh smoked cheeses like Croatian traditional preparations, and fresh and pickled soft cheeses from Serbia. Interestingly, isolates from the latter showed high cholesterol usage, which may improve the nutritional properties of this cheese.

Strains of this microbe have also been isolated from spontaneously fermented sauerkraut, where they also showed good cell adhesion properties in lab conditions, adding to the mounting evidence for their application as gut-colonising probiotics. Besides these, L. brevis is also found in a variety of foods and beverages like kefir, where it is part of the starter culture, and in a variety of cheeses as part of their flora, like majorero, cheddar, Italian Caciocavallo cheese, and sheep’s milk cheese. Besides milk and dairy products, it has also been isolated from German wheat sourdough bread, wheat bread starter, rye bread, as well as panettone bread. L. brevis is also found in and used to ferment vegetables like eggplant, cabbage (sauerkraut), and black olives.

Pathogens- Any disease-causing microscopic organisms, such as dangerous bacteria, viruses, fungi, or parasites.

Putrescine- A foul-smelling, potentially toxic chemical compound produced when organic matter or proteins rot and break down, often serving as a marker for food spoilage.

Cell adhesion- The vital biological process where a microbe physically sticks or glues itself to host cells or tissue surfaces to establish a presence and stay in place.

Fun Fact

L. brevis, despite its useful applications in the food industry for the preparation of fermented foods and beverages, is one of the most notorious organisms for beer spoilage, causing a change in texture and smell, becoming more “silky” and “buttery”, respectively. This is due to its ability to survive low pH, and specifically for L. brevis, the resistance of some strains to hops and its compounds. Hops are an integral part of most beer brewing processes for their ability to provide bitterness and foam stability to beer, and importantly, they have an antimicrobial effect. The exact mechanisms through which these resistant strains act are unknown, and the establishment of the same could be a key area of interest for the beverage industry.

Hops- The dried flowers of the hop plant used in beer brewing to add a pleasant bitterness, distinct aromas, and natural preservation qualities.

Antimicrobial effect- The specific power of a substance, compound, or friendly microbe to weaken, halt the growth of, or destroy harmful germs.

Resistant strains- Evolved variations of microbes that have adapted to survive exposure to specific drugs, antibiotics, or preservation methods designed to kill them.

Risks

Besides beer spoilage, L. brevis is also associated with the spoilage of wine. The presence of this microbe in excess can also cause spoilage in juices, salad dressings, or even cheeses, leading to unfavourable textures, appearance, and smell.

Taxonomic Classification

Domain: Bacteria

Phylum: Bacillota

Class: Bacilli

Order: Lactobacillales

Family: Lactobacillaceae

Genus: Levilactobacillus

Species: Levilactobacillus brevis

Microbe Profile

Gram nature: +ve

Shape: Bacilli, single or chains

Spore formation: No

Biofilm formation: Yes

Oxygen requirement: Aerotolerant

Optimal Temperature: 30°C

Optimal pH: 4 to 6

Food Source: Obligate Heterofermentative- Galactose, Lactose, Maltose, Sucrose, Esculin

-Antara Arvind

Reference

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Heineman, P. (1920). Orla-Jensen’s classification of lactic acid bacteria. Journal of Dairy Science, 3(2), 143–155. https://doi.org/10.3168/jds.s0022-0302(20)94257-1

Rezaei, Z., Nickfar, F., Salari, A., Yousefi, M., Khodaparast, M. H. H., & Shamloo, E. (2023). Feasibility of biofilm production capacity by Levilactobacillus brevis isolated from motal cheese and evaluation of biofilm resistance produced in vitro and in yogurt. Arabian Journal of Chemistry, 16(5), 104702. https://doi.org/10.1016/j.arabjc.2023.104702

Ibrahim, S. A. (2015). Lactic Acid Bacteria: Lactobacillus spp.: Other Species. In Elsevier eBooks. https://doi.org/10.1016/b978-0-08-100596-5.00857-x

Feyereisen, M., Mahony, J., Kelleher, P., Roberts, R. J., O’Sullivan, T., Geertman, J. A., & Van Sinderen, D. (2019). Comparative genome analysis of the Lactobacillus brevis species. BMC Genomics, 20(1). https://doi.org/10.1186/s12864-019-5783-1

Shin, M. Y., Yong, C. C., & Oh, S. (2020). Regulatory Effect of Lactobacillus brevis Bmb6 on Gut Barrier Functions in Experimental Colitis. Foods (Basel, Switzerland), 9(7), 864. https://doi.org/10.3390/foods9070864

Ghosh, A. J., Ghosh, S., Islam, R., Sarkar, S., & Saha, T. (2024). Dietary supplementation of Lactobacillus brevis SAD ameliorates high-fat diet-induced hyperglycemia and associated metabolic issues in Swiss albino mice. Egyptian Journal of Basic and Applied Sciences, 11(1), 148–161. https://doi.org/10.1080/2314808x.2024.2324409

Champiri, I. D., Bamzadeh, Z., Rahimi, E., & Rouhi, L. (2022). Isolation and Identification of Lactobacillus brevis from Cottage Cheese of Bazoft City, Iran and Evaluation of Its Antimicrobial Activity Against Some Pathogenic Microorganisms. Iranian Journal of Medical Microbiology, 16(1), 17–34. https://doi.org/10.30699/ijmm.16.1.17

Ami, Y., Kodama, N., Umeda, M., Nakamura, H., Shirasawa, H., Koyanagi, T., & Kurihara, S. (2023). Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. International Journal of Molecular Sciences, 24(11), 9668. https://doi.org/10.3390/ijms24119668

Kant, R., Uroić, K., Hynönen, U., Kos, B., Šušković, J., & Palva, A. (2016). Genome Sequence of Lactobacillus brevis Strain D6, Isolated from Smoked Fresh Cheese. Genome Announcements, 4(2). https://doi.org/10.1128/genomea.00264-16

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LEVILACTOBACILLUS BREVIS

PROBIOTICS

Frequently Asked Questions

What is the scientific meaning behind the modern classification name Levilactobacillus brevis?

The genus name highlights the bacterium's widespread role as a "leavener" that creates a structural "rise" in functional baking starter cultures. Meanwhile, the Latin word brevis simply translates to "short," directly referencing the compact physical shape of the microscopic organism.

What specific properties allow Levilactobacillus brevis to function effectively as a gut-supporting probiotic?

This resilient species easily tolerates the highly acidic, bile-rich conditions of the digestive tract to smoothly colonize host tissues. Once settled, it utilizes its natural antioxidant properties to neutralize free radicals and manages key inflammatory signals to alleviate colitis.

What specific biological byproduct does this microbe produce that gives Blue Stilton cheese its pungent aroma?

While fermenting inside Blue Stilton cheese, specific strains of this organism synthesize high levels of an organic amine compound called putrescine. This particular chemical byproduct directly creates the intensely sharp, distinctly "stinky" smell that defines this famous blue-veined cheese.

Why is this helpful food-fermenting microbe also heavily feared as a major spoiler within the beer industry?

Certain adaptive strains effortlessly withstand low-pH settings and completely resist the natural antimicrobial compounds found in brewing hops. This unchecked survival ruins the beverage's quality, turning its texture uncharacteristically silky while giving the beer a buttery smell.

What specific food safety and quality risks does Levilactobacillus brevis present outside of beer brewing?

If allowed to multiply in excess, this free-living organism can trigger significant commercial spoilage in wine, juices, salad dressings, and cheeses. This bacterial overgrowth alters the integrity of the consumables, resulting in highly unfavorable textures, unappealing appearances, and off-putting smells.

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