Effect of high pressure processing (HPP) on spore preparation of probiotic Bacillus coagulans LBSC [DSM 17654]

Abstract

Abstract High pressure processing (HPP) has become a mainstream technology for modern age food processing. HPP conditions are detrimental to inherent microbial flora, including food pathogens. A probiotic intended for supplementation in a high-pressured processed food should therefore be stable to processing and subsequent storage conditions. The present study reports the viability of Bacillus coagulans LBSC [DSM 17654] spores at high hydrostatic pressures (HHP, 450 and 550 MPa) processing. B. coagulans LBSC spores were viable under both pressure condition at pH 2.60, 5.00, 7.00, and 8.25. Similar HPP conditions completely inactivated a reference strain Escherichia coli ATCC 25922. The HPP treated B. coagulans LBSC spore preparation showed no reduction in the viability on room temperature storage for a duration of six months. Results demonstrated the resilience of probiotic B. coagulans LBSC spores under HPP treatment, suggesting its potential incorporation in a range of functional foods and beverages.