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

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.

Keywords: B. linens; gut microbiota; lactobacilli; short-chain fatty acid; washed cheese.