Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits
Open accessAbstract
Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.
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Fermented meat was characterized by L. sakei, S. equorum, and Latilactobacillus curvatus.
“fermented meat, for instance, was characterized by L. sakei (typically present during ripening, aging, and fermentation), S. equorum , and Latilactobacillus curvatus .”
From Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. (2024) · cites this paper as [97]
Section 4.1 says L. sakei and L. curvatus are involved in fermented-sausage production and are the main species in European starter cultures. Our copy does not identify S. equorum as characteristic of fermented meat or specifically place L. sakei throughout ripening, aging, and fermentation (searched: S. equorum and Staphylococcus equorum). (LLM, conf=0.87)
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References 140 · Cited by 64
- Authors
- Chen, Y., Yu, L., Qiao, N., Xiao, Y., Tian, F., Zhao, J., Zhang, H., Chen, W., & Zhai, Q.
- Affiliations
- Jiangnan University (CN)
- Corresponding author
- Zhai, Qixiao
- ORCID
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-09-25
- Volume
- 9
- Issue
- 10
- Pages
- 1366
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC7600897
- OpenAlex
- W3087844092
- Cited by
- 64
- References
- 140
- Citations by year
- 2026: 13 · 2025: 15 · 2024: 13 · 2023: 6 · 2022: 11 · 2021: 6
- FWCI
- 0.49
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Natural Science Foundation of Jiangsu Province (BK20180603)
- National Natural Science Foundation of China (31530056, 31772090, 31820103010, U1903205)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- Lactobacillus curvatus, probiotics, bacteriocin production, sakacin P, fermented meat products, biopreservation, carbohydrate metabolism, colitis, IL-10, NF-κB signaling, ERK signaling, dendritic cells, gut health, lactic acid bacteria
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