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

研究成果: ジャーナルへの寄稿学術論文査読

2 被引用数 (Scopus)

抄録

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.

本文言語英語
論文番号e13905
ジャーナルAnimal Science Journal
94
1
DOI
出版ステータス出版済み - 01-01-2023

All Science Journal Classification (ASJC) codes

  • 医学一般

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