This article reviews the role of probiotic *Bacillus* strains in food fermentation, highlighting their potential as next-generation fermentation agents. Probiotic *Bacillus* strains are widely found in liquid, semi-solid, and solid-state fermented foods, contributing to enhanced flavor, nutritional value, and safety. These strains produce enzymes such as proteases, lipases, and amylases, as well as antimicrobial metabolites like bacteriocins and peptides, which improve the quality and longevity of fermented products. The article discusses the current status of research on probiotic *Bacillus* strains, their distribution in traditional fermented foods, and their potential in modernizing fermentation technology. It also addresses the challenges and opportunities in using probiotic *Bacillus* strains, emphasizing the need for comprehensive safety assessments and regulatory standards. The authors suggest future research directions, including further exploration of probiotic microorganisms in traditional fermented foods, multi-omics technologies, and flavor substance formation mechanisms. Overall, the integration of probiotic *Bacillus* strains into traditional fermentation processes offers innovative solutions for the food industry.This article reviews the role of probiotic *Bacillus* strains in food fermentation, highlighting their potential as next-generation fermentation agents. Probiotic *Bacillus* strains are widely found in liquid, semi-solid, and solid-state fermented foods, contributing to enhanced flavor, nutritional value, and safety. These strains produce enzymes such as proteases, lipases, and amylases, as well as antimicrobial metabolites like bacteriocins and peptides, which improve the quality and longevity of fermented products. The article discusses the current status of research on probiotic *Bacillus* strains, their distribution in traditional fermented foods, and their potential in modernizing fermentation technology. It also addresses the challenges and opportunities in using probiotic *Bacillus* strains, emphasizing the need for comprehensive safety assessments and regulatory standards. The authors suggest future research directions, including further exploration of probiotic microorganisms in traditional fermented foods, multi-omics technologies, and flavor substance formation mechanisms. Overall, the integration of probiotic *Bacillus* strains into traditional fermentation processes offers innovative solutions for the food industry.