Postbiotics functionality and safety evaluation of LAB and spore-forming probiotics

Probiotics' scientifically proven effects on health and life quality improvement have opened the way for novel potential solutions with superior fermentation properties. In this case, spore-forming probiotics within Bacillus genus seem to be suitable candidates, as their unique advantages related to the possesion of a varied enzymatic equipment and increased capacity to survive environmental stress due to sporulation ability offer promising perspectives in the development of powerful biotechnological solutions. Furthermore, employing both Bacillus spp. probiotic and LAB strains, shows high potential for elevating postbiotic content in fermented foods, as well as enhancing their sensory profile and safety, following mutual stimulation of metabolic activity or cooperation for the substrate conversion. As a result, directed co-fermentation with Bacillus spp. and LAB strains has been applied as a strategy for the obtaining of food products with increased functionality and constituent compounds' bioavailability. In vivo studies revealed multiple therapeutic effects of Bacillus spp. administration, alone or in combination with LAB probiotics, including the resolution of antibiotic-associated dysbiosis and diarrhea, metabolic disorders and obesity, inflammatory bowel disease, or allergy and low immunity. Since the use of Bacillus spp. probiotics may expose vulnerable consumers to certain health risks, paraprobiotics, inactive forms proven to modulate various biological functions, might constitute an alternative capable of improving the safety profile of derivative functional foods and dietary supplements. In conclusion, harnesing the probiotic potential of Bacillus spp. can lead to new concepts aiming to maximize health benefits through the development of functional solutions beyond the traditional ones.