Stability in Powder Form
Stability in powder form was studied to determine the shelf-life at room temperature. Two standardized commercial preparations equivalent to 15 × 109 and 6 × 109 cfu/g were considered for the study. The long term stability study of LactoSpore® was performed at room temperature according to ICH guidelines Q1A (R2) (ICH 2003).
There were very negligible reductions in spore counts of LactoSpore® in both samples compared with the respective initial counts, thus showing the stability of both the preparations over a period of 36 months (Majeed et al., 2016).
Heat Stability
Heat stability of probiotics is an important issue to be addressed when considering its addition to food items. Distinct characteristics about LactoSpore® are as follows:
- Due to spore-forming nature, it survives manufacturing, shipping and storage with no loss of viable count
- Does not require refrigeration conditions
- Room temperature stable
Trial #1: Temperature:90 °C (hot air oven) Duration: 30-150 sec
Sample | TVSC (billion spores/g ) | Remarks |
---|---|---|
Control G80241 (15bs/g ) | 16.6 | 100% |
90 °C for 30 sec | 16.0 | 96.4% |
90 °C for 60 sec | 16.0 | 96.4% |
90 °C for 90 sec | 15.4 | 92.8% |
90 °C for 120 sec | 15.8 | 95.19% |
90 °C for 150 sec | 15.4 | 92.8% |
Trial #2: Temperature:90 °C (water bath) Duration: 30-180 sec
Sample | TVSC (billion spores/g ) | Remarks |
---|---|---|
Control G80241 (15bs/g ) | 17.4 | 100% |
90 °C for 30 sec | 16.9 | 97.1% |
90 °C for 60 sec | 13.2 | 75.86% |
90 °C for 90 sec | 13.2 | 75.86% |
90°C for 120 sec | 14.5 | 83.33% |
90 °C for 160 sec | 14.2 | 81.60% |
90 °C for 180 sec | 14.3 | 82.10% |
Trial #3: Temperature:140 °C (hot air oven) Duration: 30-120 sec
Sample | TVSC (billion spores/g ) | Remarks |
---|---|---|
Control G80241 (15bs/g ) | 17.9 | 100% |
140 °C for 30 sec | 17.4 | 97.2% |
140 °C for 60 sec | 15.7 | 87.71% |
140 °C for 90 sec | 13.6 | 75.98% |