JY-Lbrev - Lactobacillus brevis
L. brevis is not as hop sensitive as L. plantarum, but it is heterofermentative (producing CO2 and ethanol/acetate besides lactate.). A very reliable bacterium for the production of pleasant sour wort. The optimum temperature is a little lower than L. plantarum. A combination of both L. brevis and L. plantarum (and L. acidophilus and L. delbrueckii) gives the brewer more activity at a broader temperature range resulting in more reliable souring. L. brevis is a probiotic organism. Also known as Levilactobacillus brevis.