Potential Use of Bacillus coagulans in the Food Industry

Abstract

Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, <i>Lactobacillus</i> and <i>Bifidobacterium</i> are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. <i>Bacillus coagulans</i> (<i>B. coagulans</i>) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the <i>Bacillus</i> and <i>Lactobacillus</i> genera. <i>B. coagulans</i> is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity. In addition, a large number of studies have been carried out on the low-cost microbial production of industrially valuable products such as lactic acid and various enzymes of <i>B. coagulans</i> which have been used in food production. In this review, the importance of <i>B. coagulans</i> in food industry is discussed. Moreover, some studies on <i>B. coagulans</i> products and the use of <i>B. coagulans</i> as a probiotic in food products are summarized.