Why is Bacillus coagulans more heat-resistant than ordinary probiotics?
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Update time : 2026-04-30 15:44:17
Bacillus coagulans is a seed-type probiotic capable of forming endospores. It combines the acid-producing ability of lactic acid bacteria with the superior stress resistance of bacillus species. Its endospores can withstand high temperatures, gastric acid, and bile salts, fundamentally solving the industrial challenges that traditional lactic acid bacteria face due to their sensitivity to heat and acid.
In terms of application, Bacillus coagulans is widely used in baked foods, beverages, dairy products, tablets, and animal feed. As China’s first independently developed pharmaceutical-grade probiotic strain, TBC169 achieves room-temperature storage and transportation relying on technologies such as high spore conversion rate, with a mature industrialization system.
So why is it more heat-resistant than common probiotics? The key lies in its spore structure. Unlike ordinary Lactobacillus and Bifidobacterium, Bacillus coagulans can form dormant bodies called endospores under unfavorable growth conditions. The cell membranes of common lactobacilli and bifidobacteria rupture instantly under high temperatures, while the endospores of Bacillus coagulans maintain a high survival rate even at 90°C. Strain MTCC 5856 retains 81%–98% viability after pasteurization at 72°C for 7 hours and microwave treatment at 260°C for 300 seconds, with a survival rate exceeding 88% in cooked noodles and naan bread.
Thanks to this advantage, the global Bacillus coagulans market is expanding rapidly at a compound annual growth rate of approximately 9.1%, making it the preferred raw material for heat-resistant probiotics.
In terms of application, Bacillus coagulans is widely used in baked foods, beverages, dairy products, tablets, and animal feed. As China’s first independently developed pharmaceutical-grade probiotic strain, TBC169 achieves room-temperature storage and transportation relying on technologies such as high spore conversion rate, with a mature industrialization system.
So why is it more heat-resistant than common probiotics? The key lies in its spore structure. Unlike ordinary Lactobacillus and Bifidobacterium, Bacillus coagulans can form dormant bodies called endospores under unfavorable growth conditions. The cell membranes of common lactobacilli and bifidobacteria rupture instantly under high temperatures, while the endospores of Bacillus coagulans maintain a high survival rate even at 90°C. Strain MTCC 5856 retains 81%–98% viability after pasteurization at 72°C for 7 hours and microwave treatment at 260°C for 300 seconds, with a survival rate exceeding 88% in cooked noodles and naan bread.
Thanks to this advantage, the global Bacillus coagulans market is expanding rapidly at a compound annual growth rate of approximately 9.1%, making it the preferred raw material for heat-resistant probiotics.
