Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 50, Pages 14709-14727Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c06396
Keywords
Bacillus amyloliquefaciens; fermentation; hydrolysis; synthesis; antioxidant; anti-inflammatory; anticancer; antidiabetic; antiviral
Funding
- National Key Research and Development Program of China [2018YFD0401200]
- Beijing Excellent Talents Funding for Youth Scientist Innovation Team [2016000026833TD01]
- High-Level Teachers in Beijing Municipal Universities [IDHT20180506]
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Bacillus amyloliquefaciens belongs to the genus Bacillus and family Baciliaceae. It is ubiquitously found in food, plants, animals, soil, and in different environments. In this review, the application of B. amyloliquefaciens in probiotic and prebiotic microbes in fermentation, synthesis, and hydrolysis of food compounds is discussed as well as further insights into its potential application and gaps. B. amyloliquefaciens is also a potential microbe in the synthesis of bioactive compounds including peptides and exopolysaccharides. In addition, it can synthesize antimicrobial compounds (e.g., Fengycin, and Bacillomycin Lb), which makes its novelty in the food sector greater. Moreover, it imparts and improves the functional, sensory, and shelf life of the end products. The hydrolysis of complex compounds including insoluble proteins, carbohydrates, fibers, hemicellulose, and lignans also shows that B. amyloliquefaciens is a multifunctional and potential microbe which can be applied in the food industry and in functional food processing.
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