Standardized for viable spore count.
Bacospore® is standardized by total viable spore count, providing a direct measure of the live probiotic cells present in the ingredient. The documented Bacospore® grade provides up to 300 billion viable spores per gram, determined using a validated microbiological pour-plate method.
The strain is also characterized by a diverse functional profile that includes organic acids, antimicrobial substances, exopolysaccharides, and digestive enzymes, supporting a multifaceted probiotic system rather than reliance on a single isolated active compound.
Five functional bioactive groups.
Viable H. coagulans spores
Spore-forming probiotic microorganism providing a stable, viable form of the strain with resilience during processing, storage, and passage through challenging gastrointestinal conditions.
Lactic acid & short-chain organic acids
Organic acids, including lactic acid, contribute to the strain's metabolic profile and may support an environment that is less favourable to undesirable microorganisms.
Bacteriocin-like antimicrobial substances
Antimicrobial peptides and peptide-like compounds produced by the strain contribute to its natural microbial interactions and help support a balanced microbial environment.
Exopolysaccharides
Microbial polysaccharides produced by the strain contribute to its extracellular functional profile and interactions with the surrounding intestinal environment.
Digestive enzymes
Enzymes including amylases and proteases contribute to the strain's metabolic activity and may support the breakdown of carbohydrates and proteins.
Complete strain-level system.
Bacospore® represents a whole-strain probiotic system in which the functional profile is associated with viable spores, germination, microbial metabolism, and the production of multiple enzymes and metabolites. Its biological characteristics therefore extend beyond any single component, such as lactic acid, an enzyme, or an antimicrobial compound, reflecting the broader functional properties of H. coagulans as a complete strain.
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 |
