Standardized to viable spores, not a marker molecule.
Unlike extracts standardized to a percentage of one chemical marker, Bacospore® is standardized according to its total viable spore count. Bacospore® 300B contains not less than 300 billion viable spores per gram, determined via a pour-plate microbiological method.
The strain also produces or is associated with multiple functional metabolites: organic acids, antimicrobial substances, exopolysaccharides and digestive enzymes. Together these form a broader probiotic system rather than a single isolated active.
Five functional bioactive groups.
Viable H. coagulans spores
Provides stability during storage and supports survival through acidic gastrointestinal conditions.
Spores are identified microscopically as small, oval, retractile bodies located near the ends of the vegetative cells. They resist heat and acidic environments.
Lactic acid & short-chain organic acids
Contributes to acidification of the local microbial environment; may help restrict undesirable microorganisms.
Bacospore® is a lactic acid-producing microbial preparation, and short-chain organic acids are among the strain's functional components.
Bacteriocin-like antimicrobial substances
Supports microbial balance by producing substances capable of restricting competing organisms.
Bacteriocin-like antimicrobial substances are part of the bioactive profile of B. coagulans and contribute to its competitive activity in the gut.
Exopolysaccharides
Extracellular metabolite class associated with probiotic activity and microorganism–environment interactions.
Exopolysaccharides are among the bioactive components produced by B. coagulans, contributing to how the strain interacts with the intestinal environment.
Digestive enzymes
Supports carbohydrate and protein breakdown; may improve digestion and nutrient availability.
Amylases and proteases are produced by the strain and are associated with improved nutrient digestion and absorption.
Complete strain-level system, not a single molecule.
The activity of Bacospore® depends on viable spores, germination capacity, microbial metabolism and the production of multiple enzymes and metabolites. Isolating only lactic acid, one enzyme or one antimicrobial peptide would not reproduce the complete biology of H. coagulans MTCC 25308, which is why research evaluates the strain or its culture preparation as a whole.
Analytical methods & physicochemical properties.
- Assay method
- Pour-plate viable spore count
- Identity
- Microscopy · terminal oval spores
- Loss on drying
- ≤ 5.0%
- Batch consistency
- Viable count, identity, moisture, microbial purity, heavy metals
Potency is determined by pour-plate viable spore count, the method that matches a living probiotic rather than a small-molecule marker.
| Appearance | Light brown to dark brown powder |
|---|---|
| Odour | Characteristic |
| Solubility | Soluble in water |
| Carrier | Tapioca-derived maltodextrin |
| Manufacturing process | Controlled fermentation |
| Shelf life | Two years |
| Storage | Below 25°C in a cool, dry place, tightly sealed |
| Processing | Non-irradiated · not treated with ETO |
| GMO status | GMO-free |