Bacillus subtilis HU58 and Improved Cell Viability

• The Effect of Commercially Available Sugar Alternatives on Bacillus Probiotic Viability During Baking.

  • 2025-01
  • International journal of food science 2025(1)
  • • Jessie Payne
    • Brooke Holt
    • Danielle Bellmer
    • Destiny Wahweah

  • PubMed: 40656633
  • DOI: 10.1155/ijfo/9961176

  1 Insight on

  • Improved Cell Viability

  • Low evidence

  Bacillus subtilis strains exhibited significantly greater viability during baking compared to L. acidophilus (p < 0.05). Furthermore, Bacillus probiotics maintained their viability even under high-temperature baking conditions, suggesting their potential for use in baked goods as a viable probiotic ingredient.

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes