Latilactobacillus curvatus str. SRCM103465

Latilactobacillus curvatus strain SRCM103465 is a Gram-positive, rod-shaped bacterium classified within a group of lactic acid bacteria. This microbe is notable for its versatile habitat, thriving in diverse fermented environments, including pickled carrots and radishes prepared with rice bran and salt, as well as various fermented dairy products, kimchi, and certain meat and plant products. As a facultative anaerobe, L. curvatus can grow in both the presence and absence of oxygen, enabling it to adapt to the fluctuating conditions often encountered in fermentation processes. The metabolic capabilities of L. curvatus str. SRCM103465, particularly in the context of food fermentation, suggest its potential role in enhancing the flavor and preservation of various food products. By producing lactic acid and other metabolites during fermentation, this strain may contribute to the development of unique sensory attributes while simultaneously inhibiting the growth of spoilage organisms. The ability to inhabit a wide array of substrates reflects its ecological versatility and may be indicative of its importance in traditional fermentation practices across different cultures. This adaptability underscores the potential of L. curvatus as a valuable organism in food biotechnology, particularly in the fermentation and preservation of vegetables and dairy products.