Combining Spore-Forming, Non-Spore Probiotic Strains Ensures High CFU Count, Firm Says

Adding a spore-forming probiotic strain to a non-spore formula is a good way to ensure a high bacterial count in finished products, one supplier says. Spore-forming probiotics are often touted for their ability to remain stable, compared to non-spore strains, during harsh manufacturing conditions-such as the high-temperature baking and pasteurization processes involved in functional food making-as well as during non-refrigerated storage. Spore-formers remain viable through these processes and reach the gut intact. Ingredients supplier Deerland Enzymes (Kennesaw, GA) proposes that by combining both spore-forming and non-spore-forming strains such as Lactobacilli and Bifidobacteria, the spore-forming strains can offset the loss of any bacterial colony-forming units (CFU) that non-spore-formers may experience during manufacturing.

“This is a huge advantage in terms of meeting label claims for CFUs,” says John Deaton, PhD, Deerland’s vice president of technology.

At last month’s SupplySide West trade show, Deerland introduced its new spore-forming strain, DE111, a Bacillus subtilis probiotic spore that the company says complements many of the non-spore probiotic strains on the market today. The company says DE111 has been fully genome sequenced and uploaded to GenBank, the National Institutes of Health’s genetic sequence database. Deerland also performed a randomized, double-blind, placebo-controlled human clinical study that showed DE111’s ability to support a healthy gut microflora and support digestion.

“DE111 is a classic Bacillus subtilis strain that supports the normal proliferation of beneficial bacteria and crowds out other bacteria in the gut,” said Deaton in a press release. “Bacillus subtilis has the ability to form spores that protect the microbes from harsh conditions until they enter a more favorable environment, such as the GI tract. Because of this spore-forming ability, DE111 remains viable under a wide temperature range and doesn’t require refrigeration.”

Combining probiotic strains-whether spore-forming or non-spore-forming-in general is beneficial because different probiotic strains act in different areas of the GI tract and therefore each may offer a different and complementary benefit for digestive and immune health. Multi-strain probiotic formulas, which are common on the market today, offer comprehensive benefits, Deerland explains.

Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine jennifer.grebow@ubm.com

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