Current Research in Food Science最新文献

{"title":"Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi","authors":"Yufei Zhang ,&nbsp;Yanyin Lu ,&nbsp;Dandan Pan ,&nbsp;Yanyan Zhang ,&nbsp;Chen Zhang ,&nbsp;Zexin Lin","doi":"10.1016/j.crfs.2024.100907","DOIUrl":"10.1016/j.crfs.2024.100907","url":null,"abstract":"<div><div>Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of <em>Lentinus edodes</em>, <em>Lentinus sajor-caju (Fr.)</em>, <em>Flammulina filiformis</em>, <em>Hericium erinaceus</em>, <em>Pleurotus pulmonarius</em>, and <em>Monascus kaoliang B6</em> were evaluated using tea residue as a medium. <em>P. pulmonarius</em> and <em>L. sajor-caju (Fr.)</em> exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. <em>M. kaoliang B6</em> demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, <em>M. kaoliang B6</em> achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U∙mL⁻¹) and lignin peroxidase (36.9 U∙L⁻¹) activities. <em>P. pulmonarius</em> and <em>L. sajor-caju</em> (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U∙mL⁻¹). Fermentation by <em>M. kaoliang B6</em> resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g⁻¹, by which the mycelium's protein and total sugar content increased by 73 and 188 mg g⁻¹. Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100907"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez","authors":"Rocío Trillo-Ollero ,&nbsp;Luis M. Trillo-Gutiérrez ,&nbsp;M. Valme García-Moreno ,&nbsp;M. Carmen Rodríguez-Dodero ,&nbsp;Dominico A. Guillén-Sánchez","doi":"10.1016/j.crfs.2024.100900","DOIUrl":"10.1016/j.crfs.2024.100900","url":null,"abstract":"<div><div>The present study investigates the influence of the casks’ wood surface/volume ratio on the extraction processes that take place during the first stages of the production of Sherry Brandy. For this purpose, the ageing of a spirit at 60% alcoholic strength has been examined in casks of two different volumes: 500 L and 250 L, made from three different types of wood: <em>Quercus alba</em> (American oak<em>), Quercus robur</em> (French limousin oak) and <em>Quercus petraea</em> (Spanish oak), either previously seasoned or non-seasoned with Sherry wine.</div><div>TPI, the sum of all the phenolic compounds analyzed (phenol extraction coefficient) and the variation in color compared to the initial distillate (CIEDE 2000) were evaluated in all the aged distillates. The casks with a higher surface/volume ratio produced brandies that generally presented higher values for all these parameters, with different increments depending on the type of oak wood. The seasoning of the casks reduced the contribution of phenolic compounds from the wood to the ageing spirit and resulted in brandies with a lighter color when aged in French and Spanish oak casks, but not when the American oak casks were used.</div><div>Four kinetic models have been applied to better understand the evolution of these parameters during the ageing stage: Lagergren, Peleg, Intraparticle and parabolic diffusion. Peleg's model was the best fit in all the cases, which suggests that 2 types of mechanisms are involved in ageing: a rapid and a slow one. Regarding the diffusion models, the results were better fitted to the parabolic model, which suggests that during the ageing of the spirit a number of parallel reactions take place that affect the values actually reached by the parameters considered in our study. It was also observed that higher wood surface/volume ratios resulted in higher values of phenolic compounds in the distillates, but did not represent a significant factor in relation to the color of the final distillates.</div><div>The sensory analysis of the samples aged for 16 months demonstrated that only the wine spirits aged in French oak wood presented significant differences depending on the size of the cask; however, all the brandies were registered significant differences associated to the seasoning of the casks.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100900"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction","authors":"Davide De Angelis,&nbsp;Vittoria Latrofa,&nbsp;Giacomo Squeo,&nbsp;Antonella Pasqualone,&nbsp;Carmine Summo","doi":"10.1016/j.crfs.2024.100906","DOIUrl":"10.1016/j.crfs.2024.100906","url":null,"abstract":"<div><div>Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledge about their physicochemical, rheological and chemical properties. Wet extraction though widely used, consumes high energy, water, and chemicals. In this research, the techno-functional, rheological, and chemical properties of commercial protein ingredients of various botanical species obtained via wet extraction (WE, <em>n</em> = 8) and dry fractionation (DF, <em>n</em> = 9) were investigated in order to identify their potential food applications. Compared to DF ingredients, WE proteins showed the lowest water solubility index and protein solubility at pH 7 and 9, as well as the lowest foaming and emulsifying capacities. This behavior can be explained by the presence of denatured protein structures in WE ingredients as suggested by the analysis of the secondary structure which revealed a higher presence of random coil structures. On the contrary, the presence of non-denatured structures in combination with other constituents like carbohydrates may have contributed to the high solubility and gelling properties of the DF proteins ingredients. While wet extraction technologies can offer a wide modulation of ingredient functionality, providing a broad spectrum of food applications, dry fractionation seems to guarantee a narrow range of techno-functional properties, although with potentially higher performance in certain areas like solubility and foaming.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100906"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics","authors":"Jianfei Zhu ,&nbsp;Tingting Huang ,&nbsp;Xiaomei Chen ,&nbsp;Dongling Tian","doi":"10.1016/j.crfs.2024.100691","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100691","url":null,"abstract":"<div><p>In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100691"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000170/pdfft?md5=2015f408dae784697b63b6974c3f3ec9&pid=1-s2.0-S2665927124000170-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139699472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts","authors":"Jessica Brzezowska,&nbsp;Aleksandra Hendrysiak,&nbsp;Aneta Wojdyło,&nbsp;Anna Michalska-Ciechanowska","doi":"10.1016/j.crfs.2023.100664","DOIUrl":"10.1016/j.crfs.2023.100664","url":null,"abstract":"<div><p>Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g⁻¹ dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g⁻¹ dry matter). Acetone extraction strengthened the formation of hydroxymethyl-<em>L</em>-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-<em>L</em>-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100664"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002320/pdfft?md5=1b68c426a62e22c761c4b32edf1a9ef5&pid=1-s2.0-S2665927123002320-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139019052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions","authors":"Yu Cheng ,&nbsp;Aiqian Ye ,&nbsp;Harjinder Singh","doi":"10.1016/j.crfs.2023.100674","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100674","url":null,"abstract":"<div><p>Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p &gt; 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G′) of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G′ of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G′ of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100674"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002423/pdfft?md5=cb81de14b61481f9dddb0851874c8c4a&pid=1-s2.0-S2665927123002423-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence, antibiotic resistance and molecular characterization of Staphylococcus aureus in ready-to-eat fruits and vegetables in Shanghai, China","authors":"Kai Jia ,&nbsp;Xiaojie Qin ,&nbsp;Xiangfeng Bu,&nbsp;Huajian Zhu,&nbsp;Yangtai Liu,&nbsp;Xiang Wang,&nbsp;Zhuosi Li,&nbsp;Qingli Dong","doi":"10.1016/j.crfs.2023.100669","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100669","url":null,"abstract":"<div><p><em>Staphylococcus aureus</em> (<em>S. aureus</em>) is one of the foodborne pathogens. This study aimed to investigate the prevalence of <em>S. aureus</em> in ready-to-eat (RTE) fruits and vegetables in Shanghai, China. We evaluated antibiotic resistance patterns and genetic diversity of isolates through whole genome sequencing. Our findings demonstrated that out of 143 market samples, 47 (32.87%) tested positive for <em>S. aureus</em>, with the prevalence rates ranging from 10% to 57.14% among 12 types of RTE fruits and vegetables. Most isolates were resistant to trimethoprim-sulphamethoxazole, oxacillin, and ampicillin. We identified a total of 15 antibiotic resistance genes associated with resistance to 6 antibiotics, such as fosfomycin, fluoroquinolone, and <em>β</em>-lactam. Adhesion genes and enterotoxin genes, including <em>icaA</em>, <em>icaB</em>, <em>icaC</em>, <em>set</em>, <em>seg</em>, and <em>sec</em>, were also identified. Seven multi-locus sequence types (MLST) were detected, two of which were novel (ST7208 and ST7986). Notably, ST705-t529 (34.04%) and ST6-t701 (27.79%) represented the predominant types of <em>S. aureus</em>. Furthermore, three of the isolates were confirmed to be methicillin-resistant <em>S. aureus</em> by <em>mecA</em> genes. Taken together, our results highlight the high prevalence of <em>S. aureus</em> in RTE fruits and vegetables, posing a potential threat to food safety, particularly due to its high level of antibiotic resistance.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100669"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712300237X/pdfft?md5=89902ca8a22b5ec94e00baef3dc3eb01&pid=1-s2.0-S266592712300237X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours","authors":"Liliana Acurio ,&nbsp;Diego Salazar ,&nbsp;María Eugenia García ,&nbsp;Purificación García-Segovia ,&nbsp;Javier Martínez-Monzó ,&nbsp;Marta Igual","doi":"10.1016/j.crfs.2024.100752","DOIUrl":"10.1016/j.crfs.2024.100752","url":null,"abstract":"<div><p>Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of <em>Ipomoea batatas</em> (L.) Lam. exhibited the lowest water absorption capacity of the tested samples. However, both this flour and <em>Tropaeolum tuberosum</em> Ruiz &amp; Pavón showed a higher fat absorption capacity. The samples exhibited type-II isotherms, indicating that the flours were highly hygroscopic. The Guggenheim, Anderson, and de Boer GAB model showed a higher coefficient of determination in mathematical modeling. The chroma of <em>T. tuberosum</em> Ruiz &amp; Pavón flour was higher than the other samples, which was related to total carotenoids and lycopene. Furthermore, <em>I. batatas</em> (L.) Lam. exhibited the highest phenol value.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100752"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000789/pdfft?md5=ef01e3a41a8ec13edcd9d7c49bd354e7&pid=1-s2.0-S2665927124000789-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140790071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic degradation of pea fibers changes pea protein concentrate functionality","authors":"Joël I. Zink ,&nbsp;Olivia Zehnder-Wyss ,&nbsp;Dylan Dällenbach ,&nbsp;Laura Nyström ,&nbsp;Erich J. Windhab","doi":"10.1016/j.crfs.2024.100744","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100744","url":null,"abstract":"<div><p>Pea proteins are gaining increased interest from both the food industry as well as from consumers. Pea protein isolates (PPI) excel at forming meat-like textures upon heating while pea protein concentrates (PPC) are more challenging to transform into highly sought-after foods. PPCs are richer in dietary fibers (DF) and are more sustainable to produce than PPI. In this work, degradative enzymes were used to modify the functionality of PPC-water blends with a focus on texturization upon heating. Three enzyme solutions containing <em>β</em>-glucanases, hemicellulases, pectinases, xylanase, and cellulases were added to 65 wt% PPC blends. The effect of these enzymatic pretreatments was measured by monitoring the torque in a mixing reactor during blending, differential scanning calorimetry (DSC), high-pressure shear rheology (HPSR), and DF content and size analysis. Four endothermic peaks were detected in the DSC thermograms of PPC, namely at 63 °C, 77 °C, 105 °C and 123 °C. The first three peaks were attributed to phase transition and gelation temperatures of the starches and proteins constituting PPC. No endothermic peaks were measured for PPI blends. Enzyme solutions containing <em>β</em>-glucanases, hemicellulases, pectinases, and xylanases increased the endothermic energy of all peaks, hinting at an effect on the gelation properties of PPC. The same enzymes decreased the resistance to flow of PPC blends and induced a shift of the weight average molecular weight (Mw) distribution of soluble dietary fibers (SDF) towards smaller values while increasing the fraction of SDF by decreasing the insoluble dietary fiber (IDF) content. The solution containing cellulases did not change the DSC results or the viscosity of the PPC mixture, nor did it affect the IDF and SDF contents. On the other hand HPSR measurements of heated PPC samples up to 125 °C showed that all tested enzyme solutions decreased the complex viscosity of PPC-water blends to values similar to PPI-water blends. We demonstrated that degradative enzymes can enhance the functionality of less refined protein-rich ingredients based on pea and other vegetal sources. Using optimized enzyme blends for targeted applications can prove to be a key changer in the development and improvement of sustainable protein-rich foods.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100744"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000704/pdfft?md5=fea2d9215af2fcdc10cdf520d5c84985&pid=1-s2.0-S2665927124000704-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sporolactobacillus—a new functional genus with potential applications","authors":"Xinyu Guo ,&nbsp;Leilei Yu ,&nbsp;Meifang Xiao ,&nbsp;Xiaojie Zang ,&nbsp;Chengcheng Zhang ,&nbsp;Arjan Narbad ,&nbsp;Wei Chen ,&nbsp;Fengwei Tian ,&nbsp;Qixiao Zhai","doi":"10.1016/j.crfs.2024.100822","DOIUrl":"10.1016/j.crfs.2024.100822","url":null,"abstract":"<div><p><em>Sporolactobacillus</em> is a genus of lactic acid bacteria, which can be widely found in soil. According to NCBI, only 20 strains of the genus <em>Sporolactobacillus</em> 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 <em>Sporolactobacillus</em>, particularly focusing on its physiological characteristics and conducting in vitro experiments. This paper provides a review of the sources and physiological characteristics of <em>Sporolactobacillus</em>, 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 <em>Sporolactobacillus</em> and laying a foundation for exploring its potential applications.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100822"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001485/pdfft?md5=be7db71586bb524f4e62e4fa9053a7f0&pid=1-s2.0-S2665927124001485-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142044312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}