Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations

Abstract

Fermented foods are consumed throughout the world and substantially contribute to food security. Many fermented products rely on the participation of Bacillus species, but their contribution to food quality is not well documented. The purpose of this review is to highlight metabolic properties that relate to food quality and food safety. Most fermented foods that include Bacillus species use legumes or tubers as substrate and are traditionally prepared in East Asia, Africa, and South America. In food fermentations, Bacillus species produce amylases and proteases, extracellular polysaccharides and polypeptides, and lipopeptides with antimicrobial activity. The metabolic traits of bacilli also provide opportunities for use in food fermentations in which they do not traditionally occur.