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Spore-Forming ProDura Probiotic Strain Survives in Beverage Formulations in New Stability Tests

Spore-Forming ProDura Probiotic Strain Survives in Beverage Formulations in New Stability Tests

Photo © iStockphoto.com/royaltystockphoto

Ingredient distributor Maypro Group (Purchase, NY) announced the results of an unpublished study, conducted at the University of Nebraska Lincoln, that sought to examine the stability of Nebraska Cultures’ (Walnut Creek, CA) patented, lyophilized probiotic strain of Bacillus coagulans, brand name ProDura, in beverage formulations. The study evaluated ProDura’s ability to survive different pH and storage conditions in such beverage products as coconut water, a dairy-based protein milk (Muscle Milk), almond milk, and apple juice. The company says that there are currently only a few beverage products containing probiotics that can survive lower pH levels for extended periods of time, and that this study demonstrated ProDura’s ability to survive in a pH range of 3.5 to 8.0.

ProDura is a unique strain of spore-forming bacteria. According to the company, the bacteria, in spore form, “are dormant and are encased in an outer shell which allows them to withstand the harshest environments.” Then, when the spores encounter the appropriate temperature conditions, pH levels, and moisture in the large intestine, they return to their active form, making them an ideal candidate for probiotic beverage formulations.

In the study, ProDura was exposed to both refrigerated and room temperature storage conditions at different pH levels (3.5, 4.0, 4.5, 5.0, 5.5, 6.0, and 8.0) and applied to a variety of beverage products. The first experiment analyzed ProDura’s ability to survive refrigerated storage at different pH levels; the second experiment focused on ProDura in beverage formulations during refrigerated storage; the third experiment analyzed ProDura’s stability at ambient temperatures in storage; and the fourth experiment tested ProDura’s ability to survive in different products stored at 25C. The probiotic spores in ProDura were found to survive throughout the pH range, leading the researchers to conclude that ProDura has potential both in shelf-stable and refrigerated products.

“The global probiotic market is growing and has a promising future in the U.S. In fact, many manufacturers are developing new food and beverage products to meet the growing demand,” said Michael Shahani, CEO, Nebraska Cultures, in a press release. “We are excited to be at the forefront of this new segment in the probiotics industry with our ingredient, ProDura.”

Steve Yamada, founder and chairman of Maypro Group, added: “As an ingredient distributor, Maypro is always seeking out new opportunities to provide natural product companies with well-researched ingredients. We are honored to be partnering with Nebraska Cultures in bringing a worthy example of a high-quality researched ingredient, ProDURA, now into the food and beverage industry.”

 
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