Bacillus spp. are gaining interest in human health related functional food research coupled with their enhanced tolerance and survivability under hostile environment of gastrointestinal tract. Besides, bacilli are more stable during processing and storage of food and pharmaceutical preparations, making them more suitable candidate for health promoting formulations. Further, Bacillus strains also possess biotherapeutic potential which is connected with their ability to interact with the internal milieu of the host by producing variety of antimicrobial peptides and small extracellular effector molecules.

Besides qualifying the mandatory bench marks for a candidate probiotic; Bacillus spp. offers higher acid tolerance and better stability during heat processing and low temperature storage. Additionally, they have also been shown to possess pathogen exclusion, anti-oxidant, antimicrobial, immuno-modulatory.

Following are the cultures available: