Lactobacillus brevis

Lactobacillus brevis is a species of lactic acid bacteria that, in the context of post-harvest handling, is identified as a microbial agent causing spoilage of fresh produce. While widely used in the food industry, its uncontrolled growth on agricultural crops can lead to premature fermentation and significant losses in product quality during storage.

The pathogen consists of rod-shaped, gram-positive bacteria. It affects a wide range of fruit and vegetable crops, particularly those with high moisture and carbohydrate content. The infection typically begins when bacteria enter tissues through surface bruises, cracks, or harvesting wounds, where they initiate metabolic processes that degrade the plant cell structure.

Symptoms of infestation include tissue softening, discoloration, and the development of a distinct sour odor. The affected produce loses its structural integrity and commercial appeal rapidly. Often, the fermentation processes triggered by these bacteria create an environment that encourages further invasion by opportunistic fungi, leading to complete rot.

Conditions conducive to the development and spread of these bacteria are primarily related to inadequate storage practices. Temperatures ranging between 15°C and 25°C, combined with high humidity levels and poor ventilation, facilitate rapid population growth. Inoculum sources often include contaminated storage equipment, crates, and residual organic matter from previous seasons.

Protection and preventive measures focus on post-harvest hygiene and environmental control. To minimize the risks, producers should adhere to:

• Rigorous disinfection of storage facilities and logistics containers.
• Proper handling to prevent physical damage to crops during harvest.
• Maintenance of low temperature and controlled humidity storage environments.
• Regular inspection of produce lots to identify and remove early infection sites.