Bacillus spp. em fermentação de alimentos

• DOI: 10.22533/at.ed.1292314113

• Palavras-chave: Bacillus spp.; Fermentação; Segurança alimentar.

• Keywords: Bacillus spp.; Fermentation; Food safety.

• Abstract: Fermented foods enjoy widespread popularity worldwide, and a multitude of these products are crafted using Bacillus species as starter cultures. However, the full extent of the advantages offered by Bacillus spp. in terms of food quality and safety remains partially understood. This comprehensive review aims to shed light on the primary Bacillus strains employed in the fermentation of foods. The majority of foods that undergo fermentation with Bacillus spp. typically feature vegetables or legumes as their substrates. Throughout the process of food fermentation, Bacillus species emerge as potential producers of essential metabolites, including amylases, proteases, and even antimicrobial compounds. The use of previously characterized Bacillus strains in conjunction with these metabolites generated during fermentation presents an exciting opportunity to create novel fermentations characterized by distinctive attributes. Furthermore, this approach can play a pivotal role in ensuring food safety and preservation.