Fermentation techniques in food production have become popular, with lactic acid fermentation being a significant contributor. Lactic acid bacteria are instrumental in producing a low pH environment that prevents food spoiling. Lactobacillus brevis, a bacterium that thrives in slightly acidic pH, is often present in fermented products like sauerkraut and pickles. The bacteria produce organic acids and carbon dioxide that contribute to the unique taste and preservation of these fermented products. Lactic acid bacteria also play a role in gut health, with some reported to improve gut health as probiotics. However, further research is needed to understand the full impact of these bacteria on health.
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Meet your gut microbes: Lactobacillus brevis—a fermentation superstar
