The increasing popularity of plant-based foods has prompted a re-evaluation of food safety strategies. Plant-based foods are inherently exposed to a variety of microorganisms, with Bacillus spp. (spore- forming bacteria) being one of the most common contaminants. Various representatives, such as Bacillus cereus, produce heat-stable toxins that lead to food-born disease. Several lactic acid bacteria (LAB) produce a variety of antimicrobial compounds, including bacteriocins, which target specific microbial contaminants, thereby mitigating the risk of spoilage or disease while minimizing the need for chemical preservatives or harsh processing methods. LAB as protective cultures have been an emerging solution in the dairy and meat industry. In this study, we aimed to develop protective cultures of LAB against Bacillus spp. that can be applied in our model plant-based matrix made from lupin beans.
