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<p>With the in-depth and comprehensive research on probiotic <i>Bacillus</i>, it has become a hot topic in food science. However, the current status of research using bibliometric analysis to assess the application of probiotic <i>Bacillus</i> in food science has not been comprehensively reviewed. The Web of Science (WOS) database was used in this review’s bibliometric analysis to determine the hotspots for research as well as the extent of completed experiments. Furthermore, a systematic review was conducted on the research hotspots of probiotic <i>Bacillus</i> in food science. The comprehensive analysis showed it was a growing and global research field. The keywords with high frequency mainly included “spore,” “strain,” and “production,” which were research hot topics in the last decade. The application of the spore form or nutrient cells of probiotic <i>Bacillus</i> in industrialized food production through nutrient fortification, fermentation agents, and highly efficient synthesis of metabolites showed great development potential.</p>

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Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation

  • 期刊论文

  • 发表日期：

    2025年1月24日

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  • Lijun Zhao,
  • Shijie Liu,
  • Miaoyun Li,
  • Jong-Hoon Lee,
  • Yaodi Zhu,
  • Dong Liang,
  • Huihui Zhi,
  • Qian Ding,
  • Gaiming Zhao,
  • Yangyang Ma,
  • Lingxia Sun,
  • Yanxia Liu

摘要

With the in-depth and comprehensive research on probiotic Bacillus, it has become a hot topic in food science. However, the current status of research using bibliometric analysis to assess the application of probiotic Bacillus in food science has not been comprehensively reviewed. The Web of Science (WOS) database was used in this review’s bibliometric analysis to determine the hotspots for research as well as the extent of completed experiments. Furthermore, a systematic review was conducted on the research hotspots of probiotic Bacillus in food science. The comprehensive analysis showed it was a growing and global research field. The keywords with high frequency mainly included “spore,” “strain,” and “production,” which were research hot topics in the last decade. The application of the spore form or nutrient cells of probiotic Bacillus in industrialized food production through nutrient fortification, fermentation agents, and highly efficient synthesis of metabolites showed great development potential.