ProDURA probiotic beats the heat

ProDURA probiotic beats the heat

Nebraska Cultures' Bacillus coagulans ranks highest among commercial strains in durability.

Nebraska Cultures Inc., the creator and exclusive supplier of Dr. Shahani’s® L. acidophilus, announced today that its resilient probiotic strain ProDURA™ (Bacillus coagulans) survived twice as long in a heat resistance test as other top commercially available strains, according to a University of Nebraska-Lincoln (UNL) Thermal Resistance Study. The fact that the ProDURA strain took significantly longer to die than the competition reaffirmed the strain’s viability and immense potential for the use of ProDURA in food processing applications where thermal stability is needed.

The UNL Thermal Resistance Study was conducted under the supervision of Dr. Jayne Stratton, research professor and microbiology lab manager at the University of Nebraska’s Food Processing Center, in February of 2013. The experiments in the study included testing the heat resistance of three commercial probiotic strains of Bacillus coagulans—ProDURA and two other strains already well established in the marketplace. The findings show that the time necessary to decrease the population of viable ProDURA bacteria by 90 percent is approximately twice as long as the other two strains tested at temperatures up to 105°C.

Stratton tested a range of temperatures and found that ProDURA consistently outperformed other strains at every temperature; particularly at boiling point and beyond. “The data collected in these experiments indicate that the ProDURA Bacillus coagulans could be the strain of choice in food processing applications where thermal stability in a probiotic organism is desirable,” said Dr. Stratton. More studies are planned.


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