Storage Temperature Effects on <i>Bacillus</i> Spores and <i>Lactobacillus acidophilus</i> Viability.

ABSTRACT: This study investigated the impact of various storage temperatures on the viability of four commercial probiotic strains: Lactobacillus acidophilus (LA-1) vegetative cells, Bacillus subtilis 1 spores, ProSilience Bacillus subtilis HU58 (HU58) spores, and Bacillus coagulans GBI-30, 6086 (BC30) spores. These probiotics were incorporated into cookies and crackers, which were then stored at 25°C, 4°C, and -18°C for 12 months. Evaluations were conducted at eight different time points throughout the storage period. Among the probiotics tested, the B. subtilis spores exhibited the greatest stability, showing < 2 log reductions under all conditions over the 12 months. In contrast, LA-1 cells were the least stable, falling below

SUBMITTER: Payne J 

PROVIDER: S-EPMC12451811 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature