: Bacillus coagulans, recently renamed Weizmannia coagulans, is a spore-forming bacterium that has garnered significant interest across various research fields, ranging from health to industrial applications. The probiotic properties of W. coagulans enhance intestinal digestion, by releasing prebiotic molecules including enzymes that facilitate the breakdown of not-digestible carbohydrates. Notably, some enzymes from W. coagulans extend beyond digestive functions, serving as valuable biotechnological tools and contributing to more sustainable and efficient manufacturing processes. Furthermore, the homofermentative thermophilic nature of W. coagulans renders it an exceptional candidate for fermenting foods and lignocellulosic residues into L-(+)-lactic acid. In this review, we provide an overview of the dual nature of W. coagulans, in functional foods and for the development of bio-based materials.

Harnessing the dual nature of W. coagulans for sustainable production of biomaterials and development of functional food / Maresca, Emanuela; Aulitto, Martina; Contursi, Patrizia. - In: MICROBIAL BIOTECHNOLOGY. - ISSN 1751-7915. - 17:4(2024). [10.1111/1751-7915.14449]

Harnessing the dual nature of W. coagulans for sustainable production of biomaterials and development of functional food

Maresca, Emanuela
Primo
;
Aulitto, Martina
Secondo
;
Contursi, Patrizia
Ultimo
2024

Abstract

: Bacillus coagulans, recently renamed Weizmannia coagulans, is a spore-forming bacterium that has garnered significant interest across various research fields, ranging from health to industrial applications. The probiotic properties of W. coagulans enhance intestinal digestion, by releasing prebiotic molecules including enzymes that facilitate the breakdown of not-digestible carbohydrates. Notably, some enzymes from W. coagulans extend beyond digestive functions, serving as valuable biotechnological tools and contributing to more sustainable and efficient manufacturing processes. Furthermore, the homofermentative thermophilic nature of W. coagulans renders it an exceptional candidate for fermenting foods and lignocellulosic residues into L-(+)-lactic acid. In this review, we provide an overview of the dual nature of W. coagulans, in functional foods and for the development of bio-based materials.
2024
Harnessing the dual nature of W. coagulans for sustainable production of biomaterials and development of functional food / Maresca, Emanuela; Aulitto, Martina; Contursi, Patrizia. - In: MICROBIAL BIOTECHNOLOGY. - ISSN 1751-7915. - 17:4(2024). [10.1111/1751-7915.14449]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/960189
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