Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of .

belongs to the genus and family . It is ubiquitously found in food, plants, animals, soil, and in different environments. In this review, the application of in probiotic and prebiotic microbes in fermentation, synthesis, and hydrolysis of food compounds is discussed as well as further insights into its potential application and gaps. is also a potential microbe in the synthesis of bioactive compounds including peptides and exopolysaccharides. In addition, it can synthesize antimicrobial compounds (e.g., Fengycin, and Bacillomycin Lb), which makes its novelty in the food sector greater. Moreover, it imparts and improves the functional, sensory, and shelf life of the end products. The hydrolysis of complex compounds including insoluble proteins, carbohydrates, fibers, hemicellulose, and lignans also shows that is a multifunctional and potential microbe which can be applied in the food industry and in functional food processing.