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    ProDURA® Bacillus coagulans Demonstrates Superior Heat Resistance

    ProDURA® survives twice as long as other commercially available strains, according to University of Nebraska Thermal Resistance Study

    The heat resistance of three commercial probiotic strains of Bacillus coagulans, ProDURA® and two competitors already well established in the marketplace, were recently compared by determining their D-values at specific temperatures.  D-values are defined as the time required to decrease the population of bacteria by 1 log CFU/ml (90% reduction) at a designated temperature.  Strains with lower D-values are less resistant to heat.

     

    As shown here, the time necessary to decrease the population of viable ProDURA® bacteria by 90% is approximately twice as long as the other two strains tested temperatures up to 105°C.
    The experiments were conducted under the supervision of Dr. Jayne Stratton, Research Professor at the University of Nebraska’s Food Processing Center in February of 2013.


    This study confirms that ProDURA® demonstrates superior heat resistance compared to other strains of Bacillus coagulans on the market; hence it is ideal for food processing applications.



    Conclusion

    According to these experiments, ProDURA® spores had a higher calculated D-value when compared to the other two strains.  The data indicates that the time necessary to decrease the population of viable ProDURA® bacteria by 90% is approximately twice as long as the other two strains tested at temperatures below 110°C.

    It is important to note that these values only apply to the specific conditions in these experiments, and may vary significantly if variables are changed. However, the preliminary data collected here prompted Dr. Stratton to observe, “The data collected in these experiments indicates that the ProDURA® Bacillus coagulans could be the strain of choice in food processing applications where thermal stability in a probiotic organism is desirable.”

    Jayne Stratton, Ph.D., is the Microbiology Lab Manager at the University of Nebraska (Lincoln) Food Processing Center.  She has had several peer-reviewed scientific papers published in the Journal of Food Science and the Journal of Food Protection, and is an authority on food safety and microbiological testing.

     

    Other ProDURA® studies

    SUPPORTS CHOLESTEROL MANAGEMENT
    • M. Sudha, N. Radkar, A. Maurya 
    • Effect Of Supplementation Of Probiotic Bacillus coagulans (ATCC PTA-11748) on Hypercholesterolemia Subjects: A Clinical Study
    • May 2011 – International Journal of Probiotics and Prebiotics Vol. 6, No. 2, 2011
    • ProDURA® was shown to help manage total cholesterol and LDL levels, and support healthy HDL levels in the blood.

     

    HELPS TO SUPPRESS BACTERIAL VAGINOSIS AND DIARRHEA

    • M. Sudha, K. Yelikar, S. Deshpande
    • Clinical Study of Bacillus coagulans (ATCC PTA-11748) in the Treatment of Patients with Bacterial Vaginosis
    • September 2011 – Indian Journal of Microbiology

     

    HELPS TO INHIBIT E. COLI AND OTHER PATHOGENIC BACTERIA

    • C.J. Donskey, C.K. Hoyen, S.M. Das, S. Farmer, M. Dery and R.A. Bonomo 
    • Effect of oral Bacillus coagulans administration on the density of vancomycin-resistant enterococci in the stool of colonized mice.
    • April 2001 – Society for Applied Microbiology

     

    ASSISTS IN REDUCING LACTOSE INTOLERANCE

    • Found in laboratory research to produce the enzyme lactase which is known to reduce the incidence of lactose intolerance.

     

    PROMOTES HEALTHY GROWTH IN ANIMALS

    • Annunciata Adami and Valeria Cavazzoni
    • Occurrence of selected bacterial groups in the faeces of piglets fed with Bacillus coagulans as probiotic
    • September 1998 – Journal of Basic Microbiology
    • ProDURA® has been shown to promote healthy growth and reduce the incidence of infections in piglets.

     view more ProDURA® studies »