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, Lactobacillus and Bifidobacterium 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. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans 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 B. coagulans which have been used in food production. In this review, the importance of B. coagulans in food industry is discussed. Moreover, some studies on B. coagulans products and the use of B. coagulans as a probiotic in food products are summarized.
Highlights
Nowadays, the interest in probiotic foods is increasing due to the growing consumer demand for safe and functional foods with health-promoting properties and high nutritional value [1]
Lactic acid bacteria (LAB; for example, Lactobacillus and Bifidobacterium and some Saccharomyces species) are the microorganisms most commonly used in probiotic food production [8,9,10,11]
In addition to supporting the clinically beneficial effects of probiotic microorganisms on health, the formulation of probiotic food products has great importance for consumers, industry, and research centers which are interested in the subject
Summary
The interest in probiotic foods is increasing due to the growing consumer demand for safe and functional foods with health-promoting properties and high nutritional value [1]. Lactic acid bacteria (LAB; for example, Lactobacillus and Bifidobacterium and some Saccharomyces species) are the microorganisms most commonly used in probiotic food production [8,9,10,11]. These microorganisms cannot survive heat treatment, for which the cold spot temperature is approximately 75 ◦ C [8,10]. The survival and stability of these bacteria have considerably improved compared to others through their spore-forming abilities They are identified as an ideal choice in order to development of functional foods by protecting their vitality in high-temperature applications [13,14]. The spores gain a stable state during the food storage [13]
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