## 3 Criteria for and Types of Probiotics and Its Use in Foods

Table 2: _Cont._The most common probiotics (other than the starter cultures) that are found in yogurt include species from the former _Lactobacillus_ genus, the _Bifidobacterium_ genus, and the former _Bacillus_ genus. Recently, the _Lactobacillus_ genus has been divided into 26 lineages with 23 novel genera [14] and these novel genera related to dairy foods have been reviewed by Oberg et al. [75]. A list of _Bifidobacterium_ species can be found in the taxonomy browser [76]. The genus _Bacillus_ has recently been reclassified as to only consisting of _B. subtilis_ and _B. cereus_[77]. _Bacillus coagul_s has been renamed _Weizmannia coagul_s. Next generation probiotics are potentially beneficial bacteria that are newly identified, non-conventional, and native to the gut microbiota and have possible therapeutic properties. _Akkermansia muciniphila_, _Bacteroides_ species, certain _Bifidobacterium_ species, _Christensenella minuta_, certain _Clostritium_ species, _Eggerthellaceae_ family, certain _Enterococcus_ species, _Faecalibacterium prausnitzii_, certain lactic acid bacteria, _Parabacteroides goldsteinii_, _Pediococcus pentosaceus_, _Prerotella copri_, and certain _Streptococcus_ species including _S. dentisi_ 7746 and 7747 are possible next generation probiotics [78]. _Enterococcus mundti_ QAUEM2808 was isolated from daih (an artisanal fermented milk product) and has potential to be used as an adjunct culture for fermenting milk [79]. _Weissella paramesenteroides_ MYPS5.1 is another potential probiotic strain that has been isolated from a dairy source [80]. _Oscillospira_ could be developed as a next generation probiotic because of beneficial microbial traits and have future applications in food, nutraceuticalids, and biopharmaceuids [81]. Also, certain probiotics can be bioengineeringered. _Escherichia coli_ Nissle 1917 can be metabolically engineered to enhance production of heaprosan, which is an acidic polysaccharide used in heparin biosynthesis and drug delivery [82]. Further examples of bioengineered probiotics prepared for useful purposes are described below. Probiotics can be used in a wide variety of human foods [83] and in animal nutrition and health [84]. In addition to cow milk, milk from goats [85], sheep [86], buffalo [87], yaks [88], camels [89], horses [90], and donkey [91] has been used to produce probiotic yogurt. Dairy sources constitute 80% of the more than 380 types of probiotic products available worldwide [92]. In addition to yogurt, some types of dairy-based foods that have incorporated probiotics within research studies include milk [93], infant formula [94], kefir [95], buttermilk [96], butter [96], sour cream [97], ice cream [98], octtage cheese [93], white pickled cheese [99], Cheddar cheese [100], and Mozzarella cheese [101]. The non-dairy products include various types of soy-based yogurt [102], wheat germ [103], dehydrated wheat/rice cereal matrices [104], fruit and vegetable matrices [105], fruit and vegetable juices [8], unfiltered and unpasteurized beer [106], coffee brews [107], fermented meat products [108], chocolate [109], non-fat whipping cream analogues [110], and a milk and maize African beverage [111]. _Bacillus_ spores can be used in baking due to their high heat resistance. Permpoonpattana et al. [112] found just over a 1-log reduction in viability of _Bacillus subtilis_ HU58 and PXN21 lyophilized spores after baking wholemeal biscuits at 235 \({}^{\circ}\)C for 8 min.