# The Potential of Bacillus Species as Probiotics in the Food Industry: A Review

## TL;DR

This review explores the potential of Bacillus species as probiotics in food products, highlighting their stability and viability under harsh conditions.

## Contribution

The paper introduces Bacillus species as promising probiotics due to their spore-forming ability and heat resistance.

## Key findings

- Bacillus species like B. coagulans and B. subtilis have spores that survive heat processing better than traditional probiotics.
- Bacillus probiotics are increasingly used in a variety of food products beyond dairy.
- The review identifies factors affecting the stability of Bacillus probiotics in food.

## Abstract

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.