Antimicrobial compounds produced by Bacillus spp. and applications in food

The Bacillus genus is a heterogeneous group of Gram-positive, facultative anaerobic, endospore-forming bacteria spread into the environment, even though soil is generally accepted as its natural reservoir. The ability to produce endospores allows Bacillus to withstand extreme environmental conditions as those occurring in food processing. Bacillus spp., particularly B. subtilis, are usually found in foods such as dry cured sausages, cheeses, traditional fermented milks, sourdough, etc. in which they cooperate with other microorganisms during fermentation, releasing amylases, lipases and proteases.