Sporolactobacillus—a new functional genus with potential applications

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100822

Xinyu Guo , Leilei Yu , Meifang Xiao , Xiaojie Zang , Chengcheng Zhang , Arjan Narbad , Wei Chen , Fengwei Tian , Qixiao Zhai

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Abstract

Sporolactobacillus is a genus of lactic acid bacteria, which can be widely found in soil. According to NCBI, only 20 strains of the genus Sporolactobacillus have been identified through phenotypic and genotypic analysis, indicating their relatively low numbers compared to other lactic acid bacteria. Currently, there is a growing interest in isolating and studying Sporolactobacillus, particularly focusing on its physiological characteristics and conducting in vitro experiments. This paper provides a review of the sources and physiological characteristics of Sporolactobacillus, along with genotype analysis, carbohydrate metabolism traits, and potential antibacterial properties. It also delves into basic physiological characteristics, lactic acid production, and applications, offering insights for the future utilization of Sporolactobacillus and laying a foundation for exploring its potential applications.

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孢子乳杆菌--具有潜在应用价值的新功能菌属

孢子乳酸菌是一种乳酸菌属，广泛存在于土壤中。根据 NCBI 的资料，通过表型和基因型分析，孢子乳酸菌属只有 20 株菌株被鉴定出来，这表明与其他乳酸菌相比，孢子乳酸菌属的数量相对较少。目前，人们对分离和研究孢子乳杆菌的兴趣日益浓厚，尤其关注其生理特征和体外实验。本文综述了孢子乳杆菌的来源和生理特征，以及基因型分析、碳水化合物代谢特征和潜在的抗菌特性。本文还深入探讨了孢子乳杆菌的基本生理特征、乳酸生产和应用，为今后利用孢子乳杆菌提供了启示，并为探索其潜在应用奠定了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.