![](https://www.jasperyeast.com/rails/active_storage/representations/redirect/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBZmM9IiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--adcbc37be58b49cad8a399a069f858bf2d87b9b9/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCem9MWm05eWJXRjBTU0lJY0c1bkJqb0dSVlE2RkhKbGMybDZaVjkwYjE5c2FXMXBkRnNIYVFIcmFRSHIiLCJleHAiOm51bGwsInB1ciI6InZhcmlhdGlvbiJ9fQ==--0ae84691a2a54bdaa001a4171cb93003ce7391db/JY-Lbrev-772da579b12bafc0eb41821876c038bf8980f7574908ff088ba1629f814020e5.png)
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.