The advantages of spore-forming bacteria

The advantages of spore-forming bacteria

Nebraska Cultures’ new ProDura strain of spore-forming probiotics can withstand food-processing conditions, making it easier to work with in food products.

Nebraska Cultures’ media director Robbin Shahani and chief operations officer Michael Shahani answered our questions about their new ProDura strain of spore-forming probiotics.

FI: Robbin, are spore-formers the best type of probiotics that give entrée to the food world?

RS: The short answer is there are a certain number of characteristics spore formers share -- heat stability and extreme resilience.

FI: How’s business?

MS: We have a strain of Bacillus coagulans, called ProDura, which is seeing greater availability from ingredient players. We saw it as a niche we could fill. People have been showing a lot of interest in it. We have one human clinical with it and we’re about to start another.

FI: What were the end points of those studies?

MS: The first one was a fundamental study -- everyone says probiotics are in the body and do good work. How do you know it stays in the body and produces benefits? The answer is you see if anything comes out the other end. We were able to study that our probiotic strain DDS-1 survives in the stomach and some comes out in feces. In addition, it stays around for a few days to a few weeks after ingestion. We kind of knew that would be what it would be, but it’s nice to get confirmation that it persists for a while, though it doesn’t stay around forever.

RS: It stays around for as long as indigenous strains.

MS: That’s the first study. The next one measures DDS-1 on lactose tolerance.

FI: So you can live the lactose lifestyle?

MS: You can have some ice cream if you want.

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