Probiotic Bacilli: Enhancing Food Safety and Quality through Resilient Integration

This Research Topic explores the growing potential of probiotic Bacillus species and lactobacilli to enhance food quality, safety, and public health. Bacillus strains are valued for their ability to withstand harsh conditions such as low pH, low water activity, and heat. In contrast, lactobacilli are known for antimicrobial activity against foodborne pathogens, including Escherichia coli, Staphylococcus aureus, and Salmonella spp. Together, these probiotics offer promising tools to improve both the safety and functional value of food products.The Research Topic will examine the germination and viability of Bacillus spores during gastrointestinal transit and their transition to vegetative cells, an important step in achieving health benefits. Special attention will be paid to the influence of different food matrices (including pasta, croissants, pizza, dates, and kimchi), as well as processing and storage conditions, on spore activation and probiotic efficacy. In parallel, the topic will examine the in vitro interactions and co-culturing dynamics of probiotic lactobacilli with pathogens and investigating the mechanisms behind their inhibitory effects and their contribution to reducing reliance on synthetic preservatives.Using advanced approaches, such as minimal media for spore germination studies, simulated gastrointestinal models, and co-culture assays, this Research Topic aims to deepen understanding of how probiotic-fortified foods can meet consumer expectations for safety and wellness. It will also review key milestones in the development and application of probiotics in food microbiology, highlighting their increasing relevance to food safety, sustainable production, and public health.Aligned with the journal’s mission and the United Nations Sustainable Development Goals (particularly those related to good health and well-being and responsible consumption and production), this Research Topic seeks to deliver practical, evidence-based strategies for both the food industry and public health. By advancing the use of probiotic bacilli and lactobacilli, the topic supports the development of next-generation functional foods that are both safe and beneficial. Topic editors: Teleky Bernadette-Emoke, Irfan A. Rather, Papungkorn Sangsawad Source: https://www.frontiersin.org/research-topics/77135/probiotic-bacilli-enhancing-food-safety-and-quality-through-resilient-integration