Recent advances in the applications of Bacillus subtilis in the fermentation of food: Improving product quality and enhancing biological activity.
- 2025-12
- Food research international (Ottawa, Ont.) 221
- Xin Gao
- Ruifeng Fan
- Long Tan
- Jiaqi Fu
- PubMed: 41214937
- DOI: 10.1016/j.foodres.2025.117427
Study Design
- Type
- Review
Fermentation is extensively employed in the food industry to enhance the nutritional and sensory properties of various foods. Bacillus subtilis (B. subtilis) is a member of Bacillus, which has strong tolerance and can secrete various enzymes. It is widely used in fermenting agricultural and sideline products to improve their nutritional value. In recent years, the application of B. subtilis in food fermentation has received increasing attention. This review explores the application of B. subtilis in product fermentation, with a focus on: (1) Bioactive metabolites and functions of B. subtilis; (2) B. subtilis improves the nutritional content, physicochemical properties, and sensory quality of products; (3) The health benefits of B. subtilis fermentation products. B. subtilis is a promising microorganism for research and development, with excellent potential for application in future food fermentation.