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Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives.
Fouad M F Elshaghabee1, Namita Rokana2, Rohini D Gulhane2
1Department of Dairy Science, Faculty of Agriculture, Cairo UniversityGiza, Egypt.
Frontiers in Microbiology
|August 30, 2017
Summary
Spore-forming bacilli offer significant benefits for food production and human health due to their beneficial compounds and resilience. Further research is needed to clarify their probiotic versus pathogen status for consumer confidence.
Area of Science:
- Microbiology
- Food Science
- Nutraceuticals
Background:
- Spore-forming bacilli have a long history in food production and preservation.
- These bacteria produce valuable compounds like enzymes, vitamins, and antimicrobials.
- Bacillus species are increasingly recognized for their potential in functional foods and human health due to their gastrointestinal resilience.
Purpose of the Study:
- To review the probiotic potential of spore-forming Bacillus species.
- To highlight their health benefits and applications in the food and pharmaceutical industries.
- To address the confusion surrounding the probiotic versus pathogen classification of Bacillus.
Main Methods:
- Literature review of scientific evidence on Bacillus species.
- Analysis of phenotypic and genotypic characteristics of beneficial Bacillus strains.
- Evaluation of safety and GRAS (Generally Recognized As Safe) status.
Main Results:
- Bacillus species exhibit significant potential as probiotics due to their beneficial compound production and stability.
- They possess biotherapeutic properties, interacting with the host's internal environment.
- Current commercial use is hampered by consumer confusion regarding their safety and classification.
Conclusions:
- Clarifying the safety and efficacy of individual Bacillus strains is crucial.
- A case-by-case evaluation and profound analysis are necessary for selecting reliable Bacillus probiotic candidates.
- Establishing a consensus on Bacillus species' probiotic status will enhance their application in functional foods and pharmaceuticals.
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