Not all probiotics are created equal.
In fact, one probiotic strain has attributes that make it as different from another as day is to night.
Some probiotics can withstand hot and cold environments, manufacturing processes and shelf time, while others cannot.
The advances in probiotic technology are bringing the beneficial bacteria to new products such as cereal, tea, coffee and nutritional bars.
When considering incorporating a probiotic into food, it is important to understand the difference between probiotic genus, species and strain designations.
The genus is the family to which an organism belongs includes Lactobacillus, Bifidobacterium and Bacillus.
The species is the type of organism within a genus.
For example, acidophilus and rhamnosus are species within the lactobacillus genus.
The strain designation is the unique identifier for a particular organism with safety and efficacy being directly related to the strain designation such as Bacillus coagulans GBI-30, 6086 with GBI-30, 6086 being the unique strain identifier.
Vegetative, spore forming bacteria
Beyond identification by genus, species and strain designations, probiotic organisms can be classified into two general categories – vegetative and spore forming bacteria.
The species and strains within the genera Lactobacillus and Bifidobacteria are vegetative bacteria.
This means their cells are not particularly resistant to high heat or desiccation and they tend to be sensitive to the extremes of acid and alkaline conditions as found in stomach acid or small bowels.
Conversely, probiotic bacteria in the Bacillus genus are spore-forming bacteria that grow vegetatively when conditions are optimal for their growth, such as when they reach the gut.
When the conditions are not conducive to growth, the cells are capable of forming dormant spores protecting the organism until conditions become optimal for growth.
These spores are much more resistant to extremes of pH, heat, cold and dessication than when in the vegetative form.
Considering applications
There are factors to consider when selecting a genus, species and strain for use in a food application.
Beyond safety and efficacy, which are specifically correlated to the strain studied – and not the genus and/or species – there are application factors to consider.
For example, many strains of Lactobacillus and Bifidobacteria are suitable for yogurt applications while those strains would be inappropriate for shelf stable applications such as meal replacement powders, bars, confections and refrigerated beverages.
In applications such as these, strains such as the patented Bacillus coagulans GBI-30, 6086 would be an appropriate choice as the organism is safe (as indicated by its US FDA generally recognized as safe status), effective (as supported by 17 peer reviewed clinical studies) and survives the application (as supported by case by case enumeration).
With consumer probiotic knowledge and demand at an all-time high, it is an exciting time to boost products with the inclusion of a probiotic.
For success, do your homework and ensure that you use the correct strain for the given application.
Story by Michael Bush, senior vice president, Ganeden Biotech, Inc.
