Weizmannia coagulans : Screening, Functional Properties, and Current Applications in the Food Industry

Weizmannia coagulans (W. coagulans) demonstrates remarkable resilience in various challenging environments through the process of endospore formation. This organism possesses multiple probiotic effects such as anti-obesity, anti-cancer properties, inhibition of food allergies, as well as efficacy in alleviating constipation and irritable bowel syndrome. Recognized as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration, W. coagulans has been widely incorporated into functional food production. In addition to its probiotic applications, W. coagulans functions as a natural biological preservative and fermentation adjunct within the food processing industry. However, the limited genetic diversity among currently available strains highlights the necessity for systematic multi-source screening of functional variants to enhance its industrial applicability. This paper provides a comprehensive review of W. coagulans’ sources, physicochemical properties, and screening methods, while examining its physiological functions and food industry applications. The study aims to enhance understanding of W. coagulans as a probiotic and provide essential theoretical insights for its practical application.