Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation.

IF 5.3 2区生物学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Probiotics and Antimicrobial Proteins Pub Date : 2025-10-01 Epub Date: 2025-01-24 DOI:10.1007/s12602-025-10457-x

Lijun Zhao, Shijie Liu, Miaoyun Li, Jong-Hoon Lee, Yaodi Zhu, Dong Liang, Huihui Zhi, Qian Ding, Gaiming Zhao, Yangyang Ma, Lingxia Sun, Yanxia Liu

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Abstract

With the in-depth and comprehensive research on probiotic Bacillus, it has become a hot topic in food science. However, the current status of research using bibliometric analysis to assess the application of probiotic Bacillus in food science has not been comprehensively reviewed. The Web of Science (WOS) database was used in this review's bibliometric analysis to determine the hotspots for research as well as the extent of completed experiments. Furthermore, a systematic review was conducted on the research hotspots of probiotic Bacillus in food science. The comprehensive analysis showed it was a growing and global research field. The keywords with high frequency mainly included "spore," "strain," and "production," which were research hot topics in the last decade. The application of the spore form or nutrient cells of probiotic Bacillus in industrialized food production through nutrient fortification, fermentation agents, and highly efficient synthesis of metabolites showed great development potential.

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食品科学中益生菌的文献计量学分析：研究趋势演变与系统评价。

随着对益生菌芽孢杆菌研究的深入和全面，它已成为食品科学研究的热点。然而，利用文献计量学分析评价益生菌芽孢杆菌在食品科学中的应用的研究现状尚未得到全面的综述。本文采用Web of Science （WOS）数据库进行文献计量分析，确定研究热点和实验完成程度。并对益生菌芽孢杆菌在食品科学中的研究热点进行了系统综述。综合分析表明，这是一个不断发展的全球性研究领域。高频关键词主要包括“孢子”、“菌种”和“产量”，是近十年来的研究热点。益生菌芽孢杆菌的孢子形态或营养细胞通过营养强化、发酵剂、高效合成代谢物等方法在工业化食品生产中的应用显示出巨大的发展潜力。

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来源期刊

Probiotics and Antimicrobial Proteins BIOTECHNOLOGY & APPLIED MICROBIOLOGYMICROB-MICROBIOLOGY

CiteScore

11.30

自引率

6.10%

发文量

140

期刊介绍： Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.