Research Progress on the Probiotic Characteristics and Mechanism of <i>Bacillus coagulans</i>

WANG Yifan; CEN Congnan; LIU Fuqi; BAO Weichen; FU Linglin; WANG Yanbo

doi:10.13386/j.issn1002-0306.2022030131

WANG Yifan, CEN Congnan, LIU Fuqi, et al. Research Progress on the Probiotic Characteristics and Mechanism of Bacillus coagulans[J]. Science and Technology of Food Industry, 2023, 44(1): 458−464. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030131.

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Research Progress on the Probiotic Characteristics and Mechanism of Bacillus coagulans

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Bacillus coagulans, as a probiotic, has attracted much attention in recent years for its unique probiotic characteristics. In view of this, the current research status and future development trend at home and abroad are reviewed, based on the in-depth analysis of the probiotic properties of Bacillus coagulans. This paper reveals the application mechanism of Bacillus coagulans in the food field from three aspects: Digestive tract microecology, digestion and absorption of nutrients and immune system. Meanwhile, this paper foresees the future research hotspots in this field, aiming to support the wide application of Bacillus coagulans in food industry and help the sustainable development of probiotic industry.

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Science and Technology of Food Industry

Research Progress on the Probiotic Characteristics and Mechanism of Bacillus coagulans

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