{"title":"孢子乳杆菌--具有潜在应用价值的新功能菌属","authors":"Xinyu Guo , Leilei Yu , Meifang Xiao , Xiaojie Zang , Chengcheng Zhang , Arjan Narbad , Wei Chen , Fengwei Tian , Qixiao Zhai","doi":"10.1016/j.crfs.2024.100822","DOIUrl":null,"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":6.2000,"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":"0","resultStr":"{\"title\":\"Sporolactobacillus—a new functional genus with potential applications\",\"authors\":\"Xinyu Guo , Leilei Yu , Meifang Xiao , Xiaojie Zang , Chengcheng Zhang , Arjan Narbad , Wei Chen , Fengwei Tian , Qixiao Zhai\",\"doi\":\"10.1016/j.crfs.2024.100822\",\"DOIUrl\":null,\"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\":6.2000,\"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\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2665927124001485\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927124001485","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Sporolactobacillus—a new functional genus with potential applications
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.
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.
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