Work

Determining the viability and stability of Bacillus in baked products

Year: 2025

Type: article

Abstract: Bacillus spores have emerged as a promising alternative to traditional probiotics, such as Lactobacillus , due to their reported resistance to harsh processing conditions. This study evaluates the impact of five variables—water activity, fat content, salt content, baking time, and baking temperature—on the viability of four probiotic strains: Lactobacillus acidophilus , Bacillus subtilis 1, Bacillus subtilis Novonesis ProSilience™ HU58™, and Bacillus coagulans GBI-30, 6086, all with claimed probiotic properties. Results demonstrated that both B . subtilis strains exhibited the highest resistance across all conditions tested, with average viability reductions of less than 1 log. The highest log reductions came from baking these probiotics at 235 °C, averaging 1.5 log reductions. In contrast, L. acidophilus showed the greatest susceptibility to processing factors, experiencing an average of 2.5 log reductions and upwards of 5 log reductions (during baking) in viability. B. coagulans , while remaining above the threshold for human consumption (10 6 cfu/g), experienced significant viability loss—averaging 2.39 log reductions—due to salt content (average 3 log reductions), baking time, and baking temperature. The high stability of the B. subtilis strains under these conditions highlights their potential for use in food products that undergo harsh processing, providing valuable insights for food and probiotic producers seeking to develop functional foods with consistent health benefits. These findings suggest that Bacillus probiotics, particularly B. subtilis , may be better suited for incorporation into processed food products compared to traditional Lactobacillus strains. • The Bacillus subtilis strains had high resistance to all of the factors tested. • Both B. subtilis strains averaged <1 log reduction for all variables tested. • B. coagulans was significantly affected by salt content and baking time/temperature. • L. acidophilus had the lowest viability out of all the probiotics tested. • Food manufacturers can utilize Bacillus probiotics in bakery products.

Source: LWT

DOI: 10.1016/j.lwt.2025.117519

Authors: Jessie Payne, Danielle Bellmer, Ravi Jadeja

Institution: Oklahoma State University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240