Parageobacillus and Geobacillus spp.: From Food Spoilage to Beneficial Food Applications
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| 發表在: | Foods vol. 14, no. 16 (2025), p. 2775-2808 |
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| 主要作者: | |
| 其他作者: | , |
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MDPI AG
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| 在線閱讀: | Citation/Abstract Full Text + Graphics Full Text - PDF |
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| 245 | 1 | |a <i>Parageobacillus</i> and <i>Geobacillus</i> spp.: From Food Spoilage to Beneficial Food Applications | |
| 260 | |b MDPI AG |c 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a The genera Parageobacillus and Geobacillus comprise thermophilic, spore-forming bacteria. The extraordinary heat resistance of their spores, together with their ability to form biofilms and produce thermostable enzymes, makes them a relevant cause of spoilage in shelf-stable, heat-treated products like dairy and canned foods. However, these same biological traits offer valuable opportunities for the food industry. In this context, the purpose of this review is to describe the challenges posed by (Para)Geobacillus spp. as food spoilage agents, while also highlighting their existing and prospective applications in the food industry. In terms of food safety, G. stearothermophilus spores are used as biological indicators in commercially available tests to detect antibiotic residues in food within a few hours. Additionally, (Para)Geobacillus can be exploited for the fermentation of agri-food residues to produce high-value compounds such as biofuels, food ingredients and technological adjuvants, and compost. Their thermostable enzymes—such as amylases, xylanases, L-arabinose isomerases, β-galactosidases, lipases, proteases, and L-asparaginases—have potential applications in food processing and ingredient production. However, several challenges persist, including limited knowledge on genetic diversity, physiology, and metabolism, as well as low yields of biomass and target compounds. These issues reinforce the need for further studies to unlock their full potential. | |
| 653 | |a Bacteria | ||
| 653 | |a Food safety | ||
| 653 | |a Canned food | ||
| 653 | |a Food contamination & poisoning | ||
| 653 | |a Adjuvants | ||
| 653 | |a Spore-forming bacteria | ||
| 653 | |a Biofilms | ||
| 653 | |a Heat resistance | ||
| 653 | |a Food processing industry | ||
| 653 | |a Enzymes | ||
| 653 | |a Heat treatment | ||
| 653 | |a Dairy industry | ||
| 653 | |a Thermal resistance | ||
| 653 | |a Food spoilage | ||
| 653 | |a Heat | ||
| 653 | |a Food processing | ||
| 653 | |a Agribusiness | ||
| 653 | |a Genetic diversity | ||
| 653 | |a Food industry | ||
| 653 | |a Spoilage | ||
| 653 | |a Arabinose | ||
| 653 | |a Biofuels | ||
| 653 | |a Temperature | ||
| 653 | |a Fermented food | ||
| 653 | |a Fermentation | ||
| 653 | |a Residues | ||
| 653 | |a Stainless steel | ||
| 653 | |a Milk | ||
| 653 | |a Agricultural production | ||
| 653 | |a Cocoa | ||
| 653 | |a Spores | ||
| 653 | |a Microorganisms | ||
| 653 | |a Dairy products | ||
| 653 | |a Thermophilic bacteria | ||
| 653 | |a Geobacillus | ||
| 700 | 1 | |a Condón Santiago | |
| 700 | 1 | |a Gayán Elisa | |
| 773 | 0 | |t Foods |g vol. 14, no. 16 (2025), p. 2775-2808 | |
| 786 | 0 | |d ProQuest |t Agriculture Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3244036369/abstract/embedded/75I98GEZK8WCJMPQ?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text + Graphics |u https://www.proquest.com/docview/3244036369/fulltextwithgraphics/embedded/75I98GEZK8WCJMPQ?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3244036369/fulltextPDF/embedded/75I98GEZK8WCJMPQ?source=fedsrch |