The Potential of Species as Probiotics in the Food Industry: A Review.

The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of and , and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of species as probiotics has greatly increased. The spores of various species such as and , have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use probiotics, as well as future research opportunities.