Feasibility Evaluation of Heat Resistant Probiotics in Juice

Feasibility Evaluation of Heat Resistant Probiotics in Juice

Background: BU is interested in probiotics applied in juice products because of the functions or benefits of probiotics. Considering our lack of capabilities of chilled chain, we will focus on ambient products with probiotics. This study is focus on heat resistant probiotics.

Current status: We have studied Bacillus Coagulans in dairy products. The result is Bacillus Coagulans can endure hot filling temperature of 75C and 85C. During the observation of 6 months’ shelf life, Bacillus Coaulans is stable at 10C and 28C but there are more than 3 log reductions at 38C. We applied this patent for this application including juice. If we can validate the stability of Bacillus Coagulans in juice, this patent can protect our application.

Potential solutions:

1. Bacillus Coagulans (BC as an abbreviation)
2. Aspergillus Niger (AN as an abbreviation)

Action Plans:

1. Bacillus Coagulans:

• Regulation: Check the regulation of Bacillus Coagulans;
• Ingredient: Ask suppliers of BC to provide ingredient and seminars;
• Base Selection: Choose multiple juice base according to juice type, juice content and PH value;
• Process Selection: Among aseptic filling, hot filling and tunnel pasteurization, due hot filling and tunnel pasteurization (75C, 15min) are prioritized because we need to invest aseptic due filling;
• Validate stability: Do trials to check filling stability and shelf life stability;
• Promote to BU: Sell this application to BU and persuade BU to build business case.

1. Aspergillus Niger:

• Regulation: Check the regulation and safety of AN applied in juice;
• Ingredient: look for appropriate suppliers;
• Base Selection, process selection, validate stability and promote to BU will be the same as BC’s;
• Patent：apply for patent if needed.

Timeline: