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Tests support survivability of ProDURA in beverages

The strain was applied to a variety of beverage products, including coconut water. Image: iStock/yasuhiroamano

ProDURA, a lyophilized strain of Bacillus coagulans, has been found to survive at different pH and storage conditions, supporting its potential for use in beverages.

According to a press release from Maypro, the distributor of Nebraska Culture’s ingredient, a recently conducted internal study examined ProDURA across a range of conditions, including different storage conditions at different pH levels.

The strain was applied to a variety of beverage products, including coconut water, a dairy-based protein drink (Muscle Milk), almond milk and apple juice, said the press release.

Viability was established for a pH range of 3.5 to 8.0 in self-stable products as well as refrigerated products.

“The global probiotic market is growing and has a promising future in the U.S., in fact, many manufacturers are developing new food and beverage products to meet the growing demand,” said Michael Shahani, chief operations officer of Nebraska Cultures. “We are excited to be at the forefront of this new segment in the probiotics industry with our ingredient, ProDURA.”

“As an ingredient distributor, Maypro is always seeking out new opportunities to provide natural product companies with well-researched ingredients,” said Steve Yamada, Founder and Chairman of Maypro Group. “We are honored to be partnering with Nebraska Cultures in bringing a worthy example of a high quality researched ingredient, ProDURA, now into the food and beverage industry.”

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