文章基本信息

标题：A review on Bacillus coagulans as a Spore-Forming Probiotic
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作者：Marzieh Hosseininezhad ; Abolfazl Pahlevanlo ; Malik Altaf Hussain 等
期刊名称：Applied Food Biotechnology
印刷版ISSN：2423-4214
出版年度：2019
卷号：6
期号：2
页码：91-100
DOI：10.22037/afb.v6i2.23958
出版社：National Nutrition and Food Technology Research Institute
摘要：Background and objective: Growth of beneficial probiotics is attributed to their tolerance to stress factors while most probiotics have a relatively short and unstable shelf life. Bacillus coagulans , an economically important spore-forming species, is becoming increasingly remarkable in field of probiotics for the decrease of harmful effects of processing and environment conditions on the survival of bacterial cells and to assure their functionality in the human body. The aim of this review was to explore scientific research on therapeutic, functional and biosafety properties of Bacillus coagulans as a novel probiotic. Results and conclusion: Many scientific literatures have been published on the use of health promoting Bacillus spores in foods. Bacillus coagulans mostly includes several health benefits of non-spore forming probiotics and is able to tolerate heat and stressful requirements of food processing as well as gastrointestinal tract conditions. Considering specific characteristics of spore-forming probiotics, Bacillus coagulans demonstrates a promising potential in production of probiotic foods. Conflict of interest: The authors declare no conflict of interest.
关键词：Bacillus coagulans;Functional foods;Probiotics;Safety assessment;Stress tolerance;Therapeutic aspect