What is the lactic acid bacteria that is found in the gut?

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yoghurt, sauerkraut and pickles, fermentation is central to producing these foods and drinks. There are different types of fermentation, one of which is lactic acid fermentation.

Lactic acid (also known as lactate) is best known for the burning sensation we feel in our muscles when exercising, which acts as a signal to the body to lower the intensity of the activity.

When it comes to fermentation and food storage, lactic acid is produced by lactic acid bacteria – necessary for creating a low pH environment that stops food spoiling. Some lactic acid bacteria produce lactic acid only. Others produce lactic acid as well as a wide range of other organic acids, which further acidify and create an environment that’s free of oxygen. Lactobacillus brevis is one such bacterium.

This microorganism, when viewed under the microscope, can be described as rod-shaped with rounded ends. It’s also Gram positive – meaning that it stains an indigo colour when tested using the Gram staining technique. It thrives at a temperature of 30-40 degrees Celsius and a slightly acidic pH (pH 4-6).

Most importantly, it’s a superstar when it comes to fermentation –...

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