Poster Topical Area: Nutritional Microbiology

Location: Auditorium

Poster Board Number: 248

P22-019 - Comparative Survivability of Bacillus coagulans (BC30) in Different Formulations vs Probiotic Species in Commercial Yogurts Under Simulated in vitro Digestive Conditions.

Monday, Jun 11
8:00 AM – 3:00 PM

Title

Comparative Survivability of Bacillus coagulans (BC30) in Different Formulations vs Probiotic Species in Commercial Yogurts Under Simulated in vitro Digestive Conditions.

Authors

Troy Smillie, Nicole Klass, Patrick Bird, Joosang Park, I-Ting Wu, Joyce Cao, Joseph Benzinger, Jiang Hu

Keywords Bacillus coagulans - BC30, in vitro survivability

Objectives

Although various probiotics have been added to commercial yogurts for many years, it has been difficult to determine an accurate level of survival post-digestion. The objective of this study was to evaluate the rate of survivability of spore forming Bacillus coagulans GBI-30 6086 (BC30), as compared to probiotic species in select yogurt products through simulated in vitro gastric and intestinal conditions.



Methods

Seven commercially available yogurt products and two BC30 formulations were evaluated under simulated in vitro gastric (37 °C, pH 2.0 for 60 min) and intestinal (37 °C, pH 8.5 for 60 min) conditions. Enumeration of each species, as declared on label, was conducted to identify the colony forming units per serving both prior to and post treatment with five replicates for each sample. The resultant percent survival rates were Log10 transformed and compared between the two BC30 formulations and also between BC30 formulations vs. each yogurt strain using an analysis of variance (ANOVA).



Results

In the simulated gastric conditions BC30, powdered form, had a statistically higher (p < 0.05) survival rate as compared to 22 out of 25 yogurt species (88%). When BC30 was prepared in a liquid food form, it had a statistically higher (p < 0.05) survival rate as compared to 24 out of 25 yogurt species (96%) under simulated gastric conditions. Under simulated intestinal conditions, BC30 displayed a lower percentage of significant survival rates with either formulation, 48% and 12% respectively, as compared to commercial yogurt species.

Conclusion

These results support that spore-forming BC30 strain, in two different formulations, had a higher level of survivability in a simulated gastric environment than most non spore-forming probiotic species found in traditional yogurt cultures. The survival rate of BC30 was statistically significantly higher when it was prepared in a liquid food from as compared to the powdered form under simulated gastric conditions.




Funding Source: Herbalife International and Ganeden, Inc.

CoAuthors: Nicole Klass – Q Laboratories, Inc.; Patrick Bird – Q Laboratories, Inc.; Joosang Park – Herbalife International; I-Ting Wu – Herbalife International; Joyce Cao – Herbalife International; Joseph Benzinger – Q Laboratories, Inc.; Jiang Hu – Herbalife International

Troy Smillie

Senior Research Scientist
Herbalife International
Torrance, California