Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps

Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

“…It is possible that the sporulated probiotic strain does not affect its viability and remains during the period of analysis, without changing the organoleptic properties of the snack as corroborated in the sensory analysis, because the packaging maintains a water activity lower than 0.25, where the molecular mobility of the matrix is limited, an aspect that discourages metabolism; in this sense, according to studies by Ananta et al (2005) in encapsulated bacteria, where the water activity was 0.2, bacterial viability after 45 days was higher than 10 5 CFU/g. During the 120 days, the probiotic remained stable, i.e., it did not grow exponentially, an aspect that allows preserving the physicochemical characteristics in the snack, and similar results were obtained by Almada-Érix et al (2022) in samples of bread added with Bacillus coagulans GBI-30 6086.…”

“…Majeed et al (2016a) in their study prepared a series of foods incorporated with Bacillus coagulans, obtaining counts above 10 7 CFU/g. In their research, Almada-Érix et al (2022) proved that the probiotic Bacillus coagulans added to bread showed high resistance to the baking process and was above 10 7 CFU/g. Majzoobi et al (2019) in the results of their study showed that in the production of symbiotic bread an acceptable number of GanedenBC30 (more than 10 6 CFU/g) was obtained even after storage for 3 days at room temperature.…”

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

“…Bacillus coagulans is a gram‐positive rod‐shaped spore‐forming bacterium with a safe and effective history of use as a probiotic for human consumption. Due to its high tolerance to extreme environments and bioactive characteristics, B. coagulans has recently caught the interests of researchers (Almada‐Érix et al, 2022; Cao et al, 2020). Several beneficial effects of B. coagulans have been reported: first, B. coagulans can produce a variety of enzymes, such as β‐galactosidase, α‐galactosidase, α‐amylase, lipase, alkaline protease, and so on, to decompose dietary fiber, protein, and other large molecules into small molecules to increase intestinal absorption and utilization of nutrients (Batra et al, 2022); second, B. coagulans can regulate the microecological balance of digestive tract and inhibit the growth of pathogenic bacteria (Jiang et al, 2022); last, due to its ability to normalize both the quantitative parameters of the immune system and functional activity of immune cells, B. coagulans can significantly benefit the host immune system (Bomko et al, 2017).…”