The Potential of Bacillus 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

Study Design

Type: Review
Methods: 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.

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

Bacillus clausii SC-109→Improved Gastrointestinal Health
consuming Bacillus clausii SC-109 resulted in improved intestinal microflora balance and reduced gastrointestinal discomfort
Effect
Beneficial
Effect size
Moderate
Bacillus clausii SNZ-1971→Improved Gastrointestinal Health
consuming Bacillus clausii SC-109 resulted in improved intestinal microflora balance and reduced gastrointestinal discomfort
Effect
Beneficial
Effect size
Moderate
Bacillus coagulans ProDura→Improved Gastrointestinal Symptoms
consuming Bacillus coagulans ProDura significantly improved the reported occurrence of constipation, bloating, abdominal pain, and composite symptom scores in adults with irritable bowel syndrome
Effect
Beneficial
Effect size
Small
Bacillus coagulans SNZ-1969→Improved Bowel Movement Frequency
consumption of Bacillus coagulans SNZ-1969... resulted in... improved bowel movement frequency and consistency
Effect
Beneficial
Effect size
Moderate
Bacillus coagulans SNZ-1969→Improved Gastrointestinal Symptoms
consuming Bacillus coagulans ProDura significantly improved the reported occurrence of constipation, bloating, abdominal pain, and composite symptom scores in adults with irritable bowel syndrome
Effect
Beneficial
Effect size
Small
Bacillus subtilis MB40→Reduced Gastrointestinal Symptoms
consuming Bacillus subtilis MB40 was associated with improvements in gastrointestinal discomfort, including reduced abdominal bloating and gas
Effect
Beneficial
Effect size
Moderate
Bacillus subtilis SNZ-1972→Improved Gastrointestinal Health
consuming Bacillus clausii SC-109 resulted in improved intestinal microflora balance and reduced gastrointestinal discomfort
Effect
Beneficial
Effect size
Moderate