Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

中文翻译：

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发酵大豆食品中的芽孢杆菌对人体健康的影响

发酵大豆食品 (FSF) 在东南亚国家普遍食用。芽孢杆菌是这些食物中的主要微生物，已证明对人类健康有益和有害。这些微生物在发酵过程中产生生物活性化合物，对改善人类健康具有有益影响。然而，与 FSF、食物病原体、生物胺 (BA) 产生和迟发性过敏反应相关的健康风险仍然令人担忧。本次审查的目的是深入分析食用 FSF 带来的正面和负面影响，以及减轻人类食用健康风险的措施。这篇综述是通过仔细审查与芽孢杆菌和 FSF 相关的同行评审出版物的当代文献而组成的。根据学术期刊的结果，本综述论文分为 FSF、芽孢杆菌在这些食品中的作用、发酵过程、这些食品的有益和不利影响以及改善食品安全的方法。特别强调了芽孢杆菌在大豆发酵过程中释放的生物活性化合物的潜在益处。FSF 的营养和功能特性广受好评，因为肽和粘液的释放已显示出健康益处：治疗心脏病、胃病、癌症、过敏、肝病、肥胖症、免疫紊乱，尤其是微生物由于存在益生菌特性而引起的感染，这是抗生素的潜在替代品。建立了有效的干预措施来减少陷阱，例如减少 BA 和食品病原体的技术，并通过使用明确的发酵剂培养物来提高这些食品的安全性和质量。尽管这些食物产生了一些有害影响，但已经观察到潜在的健康益处。因此，芽孢杆菌发酵大豆食品可以通过整合有效的措施来维持人类食用的安全和质量，成为一种很有前景的食品。此外，尚未在动物模型和人类志愿者中对生物活性化合物的活性和饮食干预进行体内分析，这对于将它们商业化以供人类，尤其是免疫功能低下的患者安全食用至关重要。尽管这些食物产生了一些有害影响，但已经观察到潜在的健康益处。因此，芽孢杆菌发酵大豆食品可以通过整合有效的措施来维持人类食用的安全和质量，成为一种很有前景的食品。此外，尚未在动物模型和人类志愿者中对生物活性化合物的活性和饮食干预进行体内分析，这对于将它们商业化以供人类，尤其是免疫功能低下的患者安全食用至关重要。尽管这些食物产生了一些有害影响，但已经观察到潜在的健康益处。因此，芽孢杆菌发酵大豆食品可以通过整合有效的措施来维持人类食用的安全和质量，成为一种很有前景的食品。此外，尚未在动物模型和人类志愿者中对生物活性化合物的活性和饮食干预进行体内分析，这对于将它们商业化以供人类，尤其是免疫功能低下的患者安全食用至关重要。