Abstract

Spore-forming lactic acid bacteria (LAB) are gaining attention as resilient cultures for functional foods and hot beverages, particularly because conventional LAB often fail under heat and environmental stress. Recent studies show that spore-forming LAB survive high-temperature processing 8–10 times better, typically with 4–5 times longer shelf-life and 1.5–2 times greater retention of antioxidant and antimicrobial activity compared with non–spore-forming strains. These advantages arise from endospore formation, enabling viability during processing and storage without cold-chain reliance, which can reduce energy use and lower operational costs for small- and medium-sized enterprises. Practical applications in hot beverages, fermented cereals, and dairy products demonstrate that these strains can reliably retain probiotic viability and bioactive functions, contributing to food security and health benefits. While preliminary data indicate potential environmental and socio-economic gains, further life-cycle assessments and functional validation are needed. Future research should focus on identifying novel strains, optimizing co-culture strategies, and strengthening safety assessment through genomic and functional testing. Overall, spore-forming LAB offer a robust, sustainable, and socially impactful option for developing next-generation functional foods.