000163043 001__ 163043
000163043 005__ 20251009133841.0
000163043 0247_ $$2doi$$a10.3390/foods14162775
000163043 0248_ $$2sideral$$a145537
000163043 037__ $$aART-2025-145537
000163043 041__ $$aeng
000163043 100__ $$0(orcid)0000-0002-4915-3302$$aSalvador, Maika$$uUniversidad de Zaragoza
000163043 245__ $$aParageobacillus and Geobacillus spp.: From Food Spoilage to Beneficial Food Applications
000163043 260__ $$c2025
000163043 5060_ $$aAccess copy available to the general public$$fUnrestricted
000163043 5203_ $$aThe 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.
000163043 536__ $$9info:eu-repo/grantAgreement/ES/AEI/TED2021-129779B-I00$$9info:eu-repo/grantAgreement/ES/MICINN/PID2023-148505OB-I00
000163043 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000163043 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000163043 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, Santiago$$uUniversidad de Zaragoza
000163043 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza
000163043 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000163043 773__ $$g14, 16 (2025), 2775 [33 pp.]$$pFoods$$tFoods$$x2304-8158
000163043 8564_ $$s927454$$uhttps://zaguan.unizar.es/record/163043/files/texto_completo.pdf$$yVersión publicada
000163043 8564_ $$s2543559$$uhttps://zaguan.unizar.es/record/163043/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000163043 909CO $$ooai:zaguan.unizar.es:163043$$particulos$$pdriver
000163043 951__ $$a2025-10-09-13:25:56
000163043 980__ $$aARTICLE