Sporolactobacillus—a new functional genus with potential applications

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

Current Research in Food Science (Jan 2024)

Sporolactobacillus—a new functional genus with potential applications

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

Affiliations

Xinyu Guo: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
Leilei Yu: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
Meifang Xiao: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
Xiaojie Zang: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
Chengcheng Zhang: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
Arjan Narbad: Quadram Institute Bioscience, Norwich Research Park Colney, Norwich, Norfolk, NR4 7UA, UK
Wei Chen: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
Fengwei Tian: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Corresponding author. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122 PR China.
Qixiao Zhai: State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China

Journal volume & issue: Vol. 9
p. 100822

Abstract

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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.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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