Most probiotic bacteria are sensitive to heat, compression, and acidity, so their survival in thermal processing is the main obstacle to food manufacturers.
Our flagship strain is a spore-forming bacteria with the capacity to survive when exposed to harsh environmental conditions.
This property confers them a major advantage when used as probiotics in food processing such as baked goods. Our spore food probiotics B.subtilis Rosell-179 can survive in:
- low pH conditions
- acidity
- water activity
- sugar content
- baking
- freezing
- extrusion
- compression
- high pressure process
- boiling
- microwaiving
Depending on the market and product, we can share our experience and guide you to the best formulation for your beverage applications including in:
- kombucha
- specialty water
- fruit juice
- non-dairy
- powders
- Other – project dependent
Contact us