Impact of relative humidity on Bacillus probiotic viability during storage in baked products

Impact of relative humidity on Bacillus probiotic viability during storage in baked products

Exploring the stability of Bacillus spores is critical because at least 6 CFU/g are needed to confer health benefits when consumed. This study examined how relative humidity (RH) affects the viability of spores from four probiotic strains (L. acidophilus, B. subtilis 1, ProSilienceTM HU58TM, and B....

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Bibliographic Details
Main Authors: Jessie Payne, Danielle Bellmer, Ravi Jadeja, Sarah Spring, Bailey Holcomb, Brooke Holt
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Bacillus
Spores
Probiotics
Relative humidity
Storage stability
Bacillus subtilis
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003531
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