Few studies on Bacillus inoculation have been reported for lignocellulose degradation and
composts fertility during composting. This research explored the enhanced lignocellulose …

Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth,
promoting the conversion of complex food components by microbial enzymatic action. FFs …

Bacillus velezensis FS26 is a bacterium from the genus Bacillus that has been proven as a
potential probiotic in aquaculture with a good antagonistic effect on Aeromonas spp. and …

In this study, the probiotic potential of B. velezensis FCW2, isolated from naturally fermented
coconut water, was investigated by in vitro and genomic characterization. Our findings …

The qualified presumption of safety (QPS) approach was developed to provide a regularly
updated generic pre‐evaluation of the safety of microorganisms, intended for use in the food …

Abstract Lactiplantibacillus sp. LM14-2, isolated from Thai-fermented mussel (Hoi-dong),
showed attractive probiotic properties. This strain was identified as Lactiplantibacillus …

The impact of drying processes and encapsulation techniques of Bacillus sp. 63‐11 was
explored in relation to the stability and bioactive properties of microencapsulated particles …

This study aimed to isolate lactic acid bacteria (LAB) with broad-spectrum antibacterial
activity and potential probiotic properties from the Sichuan sun-dried vinegar grains (Cupei) …

Bacteria of the Leuconostoc genus are Gram-positive bacteria that are commonly found in
raw milk and persist in fermented dairy products and plant food. Studies have already …

Bacillus species isolated from Polish bee pollen (BP) and bee bread (BB) were
characterized for in silico probiotic and safety attributes. A probiogenomics approach was …