Enzyme Innovation's New Study on the Stability & Effect of Bacillus coagulans LBSC on the Sensory Attributes of Food Products was Published in the Global Journal of Microbiology and Biotechnology
Retrieved on:
Tuesday, December 5, 2023
CHINO, Calif., Dec. 5, 2023 /PRNewswire/ -- A study published in the Global Journal of Microbiology and Biotechnology finds adding the probiotic, Bacillus coagulans LBSC (SEB LBSC), to food products offers promising health benefits while maintaining the food's appearance, aroma, taste and texture.
Key Points:
- CHINO, Calif., Dec. 5, 2023 /PRNewswire/ -- A study published in the Global Journal of Microbiology and Biotechnology finds adding the probiotic, Bacillus coagulans LBSC (SEB LBSC), to food products offers promising health benefits while maintaining the food's appearance, aroma, taste and texture.
- "The findings of this research point to a significant opportunity for food manufacturers," said Vic Rathi, President of Enzyme Innovation.
- Known for being heat-stable and spore-forming, Bacillus coagulans LBSC demonstrated robust stability when added to the tested food products, with a survival rate ranging from 42 to 98% (depending on the food).
- Bacillus coagulans LBSC was added using conventional processes without the need for specialized equipment, making it a cost-effective option for various food items and promoting widespread accessibility.