Potential Use of Bacillus coagulans in the Food Industry

Konuray, Gözde; Erginkaya, Zerrin

doi:10.3390/foods7060092

Cited by 174 publications

(119 citation statements)

References 64 publications

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“…Sporulation is a key advantage of B. coagulans compared to other probiotic microorganisms because the spores can resist extreme pH conditions and digestive enzymes as they pass through the gastrointestinal tract [49]. However, none of the four strains formed spores in MRS medium.…”

Section: Discussionmentioning

confidence: 98%

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Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

et al. 2020

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Short-chain prebiotic fructo-oligosaccharides (FOS) produced by enzymatic conversion from sucrose often contains high concentration of monosaccharides as byproducts. In addition to conventional physical/chemical purification processes, microbial treatment is an alternative method to remove these byproducts. We used Bacillus coagulans to reduce the abundance of byproducts during the enzymatic production of FOS. It is a promising probiotic because this thermophilic and spore-forming bacterium remains viable and stable during food processing and storage. B. coagulans also produces lactic acid during the carbohydrate metabolism and is used industrially to produce lactic acid for medical and food/feed applications. We aimed to establish an evaluation system to screen different strains of B. coagulans for their performance and selected B. coagulans Thorne for the treatment of crude FOS due to its high growth rate, high sporulation rate, and low nutrient requirements. B. coagulans preferentially utilized monosaccharides over other sugar components of the FOS mixture. Glucose and fructose were completely consumed during the fermentation but 85% (w/w) of the total FOS remained. At the end of the fermentation, the total viable cell count of B. coagulans Thorne was 9.9 × 108 cfu·mL−1 and the maximum endospore count was 2.42 × 104 cfu·mL−1.

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Section: Discussionmentioning

confidence: 98%

“…B. coagulans is a versatile bacterium, which has been used in various fields, e.g., production of lactic acid, probiotic preparations, and enzymes [47,49]. Each application has unique requirements that can be met by different strains.…”

Section: Discussionmentioning

confidence: 99%

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

et al. 2020

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“…Several Bacillus spp. such as B. coagulans and B. subtilis have been used as probiotics in both humans [247][248][249] and animals [246] including poultry [65,67,250,251]. Several mechanisms of action of Bacillus spp.…”

Section: Probiotics and Bacillus Sppmentioning

confidence: 99%

Gut-Brain Axis: Probiotic,Bacillus subtilis, Prevents Aggression via the Modification of the Central Serotonergic System

Cheng¹,

Jiang²,

Hu³

2019

Oral Health by Using Probiotic Products

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Intestinal bacteria release various neuroactive compounds directly or indirectly regulating brain function to modulate host health and behavior through the gut-brain axis. Probiotics have been used as dietary supplements to target gut microbiota (microbiome) for prevention or therapeutic treatment of various diseases including mental disorders. In our study, chickens were used as an animal model to assess, if dietary supplementation of probiotic, Bacillus subtilis, reduces aggressive behaviors following social challenge. Chickens of an aggressive line were housed in single-hen cages. At 24 weeks of age, the hens were paired with similar body weight to identify the dominance rank (day 0). The subordinate and dominant of each pair were fed a regular layer diet or the diet mixed with 250 ppm probiotics for 2 weeks, then the second behavior test was performed between the same pair (day 14). The display of aggressive behaviors in the regular diet-fed chickens was not affected between the levels at day 0 and day 14, while the frequency of threat and aggressive pecking were reduced in the probiotic-fed chickens compared to the levels at day 0. These results suggest dietary probiotic, Bacillus subtilis, could be a suitable strategy for increasing hosts' mental health.

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“…In fact, approved spore-forming Bacillus spp. are currently being used in dry probiotic products due to their ability of survival in conditions of high or low temperatures, aridity, and high oxygen levels [18]. This ability is ascribed to the possession of an endospore with a cortex replete with peptidoglycan and protein-containing materials [19].…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effects of the Spore-forming Bacillus spp. on the Expression Levels of eae, luxS, flu, and ctxM Genes in E. coli Isolates

Elahianfiroz

Baserisalehi

Ghane

2020

Preprint

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Abstract Background: Escherichia coli antibiotic resistance are one of the major health problems in many countries. Today, researchers are focusing on novel approaches for the treatment of E. coli infections, including the use of spore-forming probiotics for their high stability in the harsh gastrointestinal (GIT) environment. Results: The presence of resistance genes (flu, eae, luxS, and ctxM ) was confirmed by PCR in four out of 40 E. coli isolated from 300 fecal samples of patients suffering from diarrhea. Following confirming the ability of broiler-derived Bacillus coagulans and Bacillus subtilis to survive under the simulant gastric environment, they were co-cultured with the four E. coli isolates harboring the studied resistance genes. Results of the expression of flu, luxS, eae, and ctxM genes revealed that the expression levels of these genes decreased significantly (p-value < 0.05) after co-culture of E. coli with B. subtilis ATCC 6633 and broiler-derived B. subtilis. However, the broiler-derived B. subtilis showed a greater effect on the expression levels of eae, luxS, and ctxM. B. coagulans MTCC 5856 and broiler-derived B. coagulans also led to significant decreases in expression levels of all the studied genes (p-value < 0.05), while the standard strain had a greater impact on the expression of ctxM than the broiler-derived strains.Conclusion: The broiler-derived isolates had a greater capacity to decrease the expression of these genes than the standard strains, proposing their adoption for dietary supplementations. However, further studies are required to study the effects of these spore-forming bacteria on E. coli infections in vivo and their possible influence on lactose tolerance, nutritional absorption, and reduced cholesterol levels.

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Potential Use of Bacillus coagulans in the Food Industry

Cited by 174 publications

References 64 publications

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

Gut-Brain Axis: Probiotic,Bacillus subtilis, Prevents Aggression via the Modification of the Central Serotonergic System

Inhibitory Effects of the Spore-forming Bacillus spp. on the Expression Levels of eae, luxS, flu, and ctxM Genes in E. coli Isolates

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