Highlights•Bacilli are widely present in food fermentations from seeds, pulses, or
tubers.•Food fermentations with bacilli are carried out in Asia, Africa, and South …

Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …

Abstract Background Thermophilic Bacillus is well tolerated under high temperature
conditions, being beneficial to maintain vitality during thermal processing. Characteristics of …

Agri-food residues offer significant potential as a raw material for the production of l-lactic
acid through microbial fermentation. Weizmannia coagulans, previously known as Bacillus …

Weizmannia coagulans (formerly Bacillus coagulans) is a spore-forming and lactic acid-
producing bacterium. It has recently attracted much attention from researchers and food …

(S)-Equol is one of the most bioactive metabolites of the isoflavones with immense
nutritional and pharmaceutical value. Soy whey is the major liquid byproduct of the soy …

乳糖酶是一种重要的食品添加剂, 具有催化β-1, 4 糖苷键水解和转糖苷作用,
能水解乳糖和生产低聚半乳糖, 在乳品工业中有重要的研究应用价值. 受复杂反应体系 …

In recent years, the important role of gut microbiota in promoting animal health and
regulating immune function in livestock and poultry has been widely reported. The issue of …

In the bio-based era, cellulolytic and hemicellulolytic enzymes are biocatalysts used in many
industrial processes, playing a key role in the conversion of recalcitrant lignocellulosic waste …

Bacillus coagulans, recently renamed Weizmannia coagulans, is a spore‐forming bacterium
that has garnered significant interest across various research fields, ranging from health to …