Role of <i>Bacillus</i> Species in Food Industry: Advantages and Limitations
Jegadeesh Raman, Jun Su Noh, Jeong-Seon Kim, Gyeongjun Cho, Dohyun Kim, Jaekyung C. Song, Soo-Jin Kim
Abstract
-fermented food sector is growing due to increased demand for non-dairy functional products. Progress in strain validation and regulation enables safe distinction between beneficial and harmful species.
Topics & Concepts
ProbioticFood safetyBiotechnologyBiologyFermentation in food processingBusinessNovel foodFood processingFood industryHuman healthFunctional foodAnimal speciesFood productsHealth benefitsProduction (economics)Function (biology)FermentationFood additiveAction (physics)Food scienceFood microbiologyFood systemsBacillus and Francisella bacterial researchProbiotics and Fermented FoodsCancer Research and Treatments