Talk:Levilactobacillus brevis

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Microbiology Mid‑importance

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Untitled edit

Latest comment: 17 years ago1 comment1 person in discussion

I'm not entirely sure this should be a separate article, but in case someone wants to take it on, here are a few links quickly Googled up.

http://dissertations.ub.rug.nl/faculties/science/2002/k.sakamoto/ : On beer spoilage
http://genome.jgi-psf.org/draft_microbes/lacbr/lacbr.home.html : General, on the Lactobacillus genus.
http://www.jacn.org/cgi/content/abstract/15/4/408 : Effects of ingestion (possibly positive?)
http://www.yoshindo.co.jp/kenko2_e.html : Patents on L. brevis.

Kith 02:51, 17 November 2006 (UTC)Reply

Headings edit

I think role should be first even if only brief. This allows for brief pointed discussions regarding effect such as beer spoilage etc. along with refs. Also a brief outline of the mechanism could be beneficial even if there is still a link to more detailed versions through wiki

Lactobacillus edit

Latest comment: 11 years ago1 comment1 person in discussion

It might be wise to briefly discuss the relationship of L.Brevis to the rest of the Lactobacillus family. Perhaps using the Lactobacillus page as a guide for what might be informative (http://en.wikipedia.org/wiki/Lactobacillus) — Preceding unsigned comment added by Inv1ctus2109 (talk • contribs) 23:50, 7 December 2012 (UTC)Reply

Repetitions edit

For instance, he sentence " L. brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage." is written twice in the article, once at the beginning and once in the "Food preservation" section. But there's really a lot of sentence that are written twice in this article. Please, fix it.

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