Abstract
Probiotic microorganisms of the genus Bacillus spp. are attractive due to their inherent stability of spore-forming bacteria. Among them, Bacillus coagulans has demonstrated great prospects as a probiotic for food production. This review explores the impacts of the processing and storage on the viability of B. coagulans and how this influences its applicability on different food matrices. In addition, the resistance to the gastrointestinal tract, which is clearly a crucial factor to probiotics, is approached. In parallel, the paraprobiotic potential of B. coagulans is also discussed. Studies evidenced a great survival range of this microorganism during different processing/storage conditions: B. coagulans maintains its availability during thermal and acidic conditions and also can survive in foods with intermediate water activity. Vegetative and sporulated cells of B. coagulans showed great resistance to in vitro simulations of gastrointestinal tract, surviving adverse conditions of pH, osmotic concentration, and temperature. These results suggest that B. coagulans has the potential to be used in the production of different probiotic food matrices.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
