Market Research Report (2018) Probiotics market size, share & trends analysis report by application (food & beverages, dietary supplements, animal feed), by end-use, by region, and segment forecast, 2018–2024. Gaggìa F, Mattarelli P, Biavati B (2010) Probiotics and prebiotics in animal feeding for safe food production. Food Microbiol 28:214–220Įlshaghabee FMF, Rokana N, Gulhane RD, Sharma C, Panwar H (2017) Bacillus as potential probiotics: status, concerns, and future perspectives. Food and Agriculture Organization, RomeĬutting SM (2011) Bacillus probiotics. In: Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report. Food Technol Biotechnol 48:413–434įAO/WHO (2002) Guidelines for the evaluation of probiotics in food. Soccol CR, Vandenberghe LPS, Spier MR, Medeiros ABP, Yamaguishi CT, Lindner JD, Pandey A, Thomaz-Soccol V (2010) The potential of probiotics. Krehbiel CR, Rust SR, Zhang G, Gilliland SE (2003) Bacterial direct-fed microbials in ruminant diets: performance response and mode of action. In: Watson RR, Preedy VR (eds) Probiotics, prebiotics, and synbiotics. Giacchi V, Sciacca P, Betta P (2016) Multistrain probiotics: the present forward the future. J Appl Microbiol 102:1026–1032īrashears MM, Amezquita A, Jaroni D (2005) Lactic acid bacteria and their uses in animal feeding to improve food safety. Tuohy KM, Pinart-Gilberga M, Jones M, Hoyles L, McCartney AL, Gibson GR (2007) Survivability of a probiotic Lactobacillus casei in the gastrointestinal tract of healthy human volunteers and its impact on the faecal microflora. Environ Health Perspect 115:313–316įlint JF, Garner MR (2009) Feeding beneficial bacteria: a natural solution for increasing efficiency and decreasing pathogens in animal agriculture. Gilchrist MJ, Greko C, Wallinga DB, Beran GW, Riley DG, Thorne PS (2007) The potential role of concentrated animal feeding operations in infectious disease epidemics and antibiotic resistance. Mingmongkolchai S, Panbangred W (2018) Bacillus probiotics: an alternative to antibiotics for livestock production. This review summarizes the recent literature and our own data on the physiology of bacilli growth and spore production in the submerged and solid-state fermentation conditions, focusing on the common characteristics and unique properties of individual bacteria as well as on several approaches providing enhanced spore formation. Therefore, the development of low-cost and competitive technologies for the production of spore-forming probiotic bacteria through understanding physiological peculiarities and mechanisms determining the growth and spore production by Bacillus spp. production and stability during processing and storage make them a suitable candidate for commercial manufacture of novel foods or dietary supplements for human and animal feeds for livestock, especially in the poultry and aquaculture industries. The use of bacilli as probiotic products is expanding especially rapidly due to their inherent ability to form endospores with unique survivability and tolerance to extreme environments and to produce a large number of valuable metabolites coupled with their bio-therapeutic potential demonstrating immune stimulation, antimicrobial activities and competitive exclusion. Among them, Bacillus species are the most studied and well-characterized Gram-positive bacteria. Spore-forming probiotic bacteria have received a wide and constantly increasing scientific and commercial interest.
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