Species as Probiotics in the Food Industry: A Review.

2024-08-02
Foods (Basel, Switzerland) 13(15)
- Jessie Payne
- Danielle Bellmer
- Ravi Jadeja
- Peter Muriana

PubMed: 39123635
DOI: 10.3390/foods13152444

The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities.

Research Insights

Supplement	Health Outcome	Effect Type	Effect Size
Bacillus clausii SC-109	Improved Gastrointestinal Health	Beneficial	Moderate
Bacillus coagulans ProDura	Improved Gastrointestinal Symptoms	Beneficial	Small