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Review | Publishing Language: Chinese | Open Access

Advances in the Study of Bacteriostatic Substances from Bacillus subtilis

Beichen JIANG1,2 Kairu HE1,2Shanshan YANG1,2Xinfei LI1,3Yufei BAO1,3Hui YANG1,2,3 ( )Junrui WU1,2,3 ( )
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China
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Abstract

Bacillus subtilis has a wide range of applications in the agriculture, industry, medicine and healthcare sectors due to its wide distribution and harmlessness to the environment. In recent years, Bacillus subtilis has been explored worldwide and applied as a new biological bacteriostatic agent, but the application of antibacterial substances secreted by it is still at a theoretical stage. This paper reviews the classification, mechanism of action, possible future applications and extraction optimization of antibacterial substances from Bacillus subtilis. The production of high-dose and high-purity bacteriostatic substances from Bacillus subtilis is an urgent problem to solved before the wide application of them in food preservation and sterilization technologies. This makes it necessary to find ways to improve the purity and yield of bacteriostatic substances. The review concludes with possible directions for future exploration of bacteriostatic substances.

CLC number: S476 Document code: A Article ID: 1671-5187(2023)02-0035-07

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Journal of Dairy Science and Technology
Pages 35-41

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Cite this article:
JIANG B, HE K, YANG S, et al. Advances in the Study of Bacteriostatic Substances from Bacillus subtilis. Journal of Dairy Science and Technology, 2023, 46(2): 35-41. https://doi.org/10.7506/rykxyjs1671-5187-20230119-003

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Received: 19 January 2023
Published: 01 March 2023
© Bright Dairy & Food Co., Ltd. 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).