Oral administration of Brevibacterium linens from washed cheese increases the proportions of short-chain fatty acid-producing bacteria and lactobacilli in the gut microbiota of mice

Aito Murakami, Koharu Toyomoto, Fu Namai, Takashi Sato, Tadashi Fujii, Takumi Tochio, Takeshi Shimosato

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Brevibacterium linens (B. linens) is a dairy microorganism used in the production of washed cheese. However, there has been little research on B. linens, especially regarding its effects in vivo. Herein, we report the morphological characteristics of B. linens, such as its two-phase growth and V- and Y-shaped bodies. We also report that oral administration of B. linens increased the diversity of the gut microbiota and promoted the growth of lactobacilli and short-chain fatty acid-producing bacteria, such as Lachnospiraceae and Muribaculaceae. These findings suggest that the ingestion of B. linens may have beneficial effects in humans and animals.

Original languageEnglish
Article numbere13905
JournalAnimal Science Journal
Volume94
Issue number1
DOIs
Publication statusPublished - 01-01-2023

All Science Journal Classification (ASJC) codes

  • General Medicine

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