Why Bacillus

Although the effects of microorganisms on the human body have been discussed and studied for well over a century, research specifically on microbes of the human gut has intensified over the past decade. This research has led to the discovery of commensal and beneficial bacterial species that support healthy physiology in the human gut. In addition, oral supplementation with live microbes, or probiotics, has become increasingly popular. 

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. This globally recognized definition sets a critical requirement that probiotics, such as certain strains of Lactobacillus, Bifidobacterium, and Bacillus, demonstrate a health benefit in a properly designed clinical study. Examples of substantiated health benefits of probiotics include the support of gastrointestinal health, immune health, and promotion of the growth of beneficial gut bacteria. However, Bacillus species in particular exhibit several attributes well suited for use in dietary supplements and food.

While Bacillus species have traditionally been described as soil-borne bacteria, they are also natural inhabitants of the human gut. Bacillus are well adapted to survive, grow, and sporulate in the gut environment. Multiple independent studies have reported the presence of Bacillus species, and specifically B. subtilis, in intestinal and human fecal samples, independent of probiotic supplementation. Collectively, these data show that Bacillus occurs in the human gut in large enough numbers to be a resident gut commensal bacterial species.

Bacillus subtilis has been safely used in traditional fermented foods of many east Asian cultures for centuries. Producers of the Japanese fermented soybeans, natto beans, have utilized Bacillus subtilis var. natto for commercial production since the early 1900s. Sequencing and characterization of these strains support safe use of Bacillus subtilis in foods and dietary supplements. Additionally, Bacillus subtilis strains are naturally present in Korean kimchi, Egyptian kishk, and a variety of cultural adaptations of fermented soy including miso and thua nao.

Read more about BIO-CAT’s Safety Assessment of Bacillus subtilis MB40 for Use in Foods and Dietary Supplements

• Microbes break down hydrocarbons to clean up contaminated soil and groundwater
• Microbes are a resource for scientific advancements to address health, agricultural and environmental challenges

Because Bacillus subtilis forms spores as part of its life cycle, it is naturally durable. The spore coat protects Bacillus much like a seed coat protects the viability of a plant seed. The Bacillus spore thus stands up to harsh manufacturing conditions and a wide variety of food and beverage formulations. 

Bacillus spores are not only durable through manufacturing, but also remarkably stable during long term storage, without the need for refrigeration. 

The durability of the spore also means that Bacillus will survive transit through the human gastrointestinal tract without further encapsulation to deliver viable CFUs to the consumer. 

OPTI-BIOME® Bacillus subtilis is produced by BIO-CAT Microbials in our GMP-certified facility located in Shakopee, MN. Our owner-operated business has more than 15 years of experience in Bacillus fermentation and new strain development. BIO-CAT Microbials is a vertically integrated business with PhD scientist-led innovation. We offer expert fermentation and final product blending, fast customer-directed testing, as well as iterative product customization resulting in flexible partnership opportunities.