Bacillus subtilis natto BSN287

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What is Bacillus subtilis natto?

Bacillus subtilis is a rod-shaped, gram-positive bacterium that occurs in the soil and intestines of humans and some animal species.

This probiotic is mainly used in Japan and Korea for the fermentation of soy dishes. This bacterium is considered safe and beneficial for human consumption by both the American Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).

The most important health feature of Bacillus subtilis is its ability to balance the intestine like many other probiotics. Bacillus subtilis is a robust strain that is not only resistant to gastric acid and other digestive juices, but also favourably influences the composition of the microbiota. This is done by the formation of endospores, durable protein casings, which protect the probiotic bacteria against heat, light and other stress factors.

Bacillus subtilis is often used in balanced probiotic supplement formulations. It is a useful and beneficial probiotic that supports digestion, the production of enzymes, the immune system and the health of the digestive system.

Some studies have shown that B. subtilis produces substances that can eliminate harmful organisms in the intestine. This probiotic could also bind mycotoxins, which are toxic substances produced by moulds that often infect maize, nuts and other foods.

B.subtilis supports the production of important intestinal enzymes such as amylase, protease, xylanase and lipase. Enzymes, in turn, create an environment favourable to probiotic bacteria. Both enzymes and probiotics are crucial for digestion and stomach health and therefore this probiotic contributes to a healthy intestine.

 

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Why choosing Bacillus subtilis natto BSN287?

Fermedics’ probiotics are manufactured to the highest standard and based on years of scientific research. Our patented probiotic strains are different from the others since all our probiotics are protected by a patented five-layer microencapsulation technology!

This 5-layer protection also has the following advantages:

  • major logistical advantages
  • probiotic strains also remain more stable in the capsule or sachet
  • no contamination / interaction with the filling system
  • a fluid powder that is easy to encapsulate

In general, only a few % of the probiotics sold can reach the intestines and this is very little. Most of them are dead before they’re consumed and the probiotics that are still alive, are eliminated by more than 60% through the intestinal juices.

 

Tests with probiotics subjected to 5-layer microencapsulation

The 5-layer protection significantly increases the stability and survival of probiotics and has many advantages compared to unprotected probiotics.

The tests clearly show that coated probiotics are resistant to stomach acid, bile salts and other digestive juices, allowing them to reach the intestine intact, which is not the case with unprotected probiotics. Improving the stability and protection against digestive juices of protected probiotics also means that a lower dosage per day is necessary (cost savings) because of the good protection (6 to10 billion bacteria is a good daily dosage).

Stability test shows that coated probiotics remain almost intact (loss of 7 to 8%) after the first 6 months of storage at room temperature, while uncoated probiotics lose nearly 80% of their activity, which is remarkable. Stability test at room temperature for 12 months shows that coated lactic acid bacteria (through patented 5-layer microencapsulation) are much more robust and stable than uncoated bacteria that have already lost much of their activity after 3 months, and after 6 months there is almost no activity, which is absolutely not the case with coated bacteria.

 

Improving storage stability of probiotics

Both uncoated and coated (by patented 5-layer microencapsulation) lactic acid bacteria were stored at 40 °C for four weeks. The result shows that the efficiency of lactic acid bacteria subjected to patented 5-layer microencapsulation is much better (more than 9 log).

 

Properties of Fermedics’ probiotics

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Health benefits

  • Antimicrobial
  • Inhibiting Helicobacter pylori
  • Boosting immunity
  • Improving gastrointestinal function
  • Producing short-chain fatty acids
  • Secreting digestive enzymes and promoting digestion

Storage condition

The best storage conditions are in a dry and cold place. Shelf life is two years below 25oC in original sealed package. Frozen storage will extend the shelf life.

Stability

Bacillus subtilis natto BSN287 is a spore-forming bacterium that retains its probiotic activity when heated. The half-life (t1/2) of viable cell count is more than two years regardless of the storage temperature at -20oC, 4oC or 30oC.

Technical properties

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA) and price quotation.

MOQ (minimum order quantity) 10 kg

Legislation

Bacillus subtilis natto belongs to the list of micro-organisms that have obtained Qualified Presumption of Safety (QPS) status, defined by EFSA in Europe (2007) because of their safe use in food (1).

(1) Annex II of Regulation (EU) No 1169/2011

SourceIncubation methodIdentification of microbePotencyFormRecommended daily dosage
nattodeep-layer liquid state incubation16S rDNA gene sequencing1.0 x 1011 CFU/gpowder6.0 x 109

This probiotic is obtained by a fermentation process, freeze-dried and subjected to a patented five-layer microencapsulation technology to protect and preserve each individual probiotic strain optimally. It is a white to cream-coloured, free-flowing powder with high stability.

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References

  • Farzaneh M, et al. “Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran.” Food Control. 2012;23(1),100-106.
  • Horneck G, et al. “Space Microbiology.” Microbiol Mol Biol Rev . 2010;74(1),121-156.
  • Kacena M, et al. “Bacterial growth in space flight: logistic growth curve parameters for Escherichia coli and Bacillus subtilis.” Appl Microbiol Biotechnol. 1999;51(2),229-234.
  • Khatri I, et al. “Complete Genomes of Bacillus coagulans S-Lac and Bacillus subtilis TO-A JPC, Two Phylogenetically Distinct Probiotics.” Ed. Niyaz Ahmed. PLoS ONE 11(6),e0156745.
  • Kubo Y, et al. “Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production.” Appl Environ Microbiol. 2011;77(18),6463-6469.
  • Lefevre M, et al. “Probiotic Strain Bacillus Subtilis CU1 Stimulates Immune System of Elderly during Common Infectious Disease Period: A Randomized, Double-Blind Placebo-Controlled Study.” Immun Ageing . 2015;12,24.
  • Lenhart JS, et al. “DNA Repair and Genome Maintenance in Bacillus subtilis.” Microbiology and Molecular Biology Reviews. 2012;76(3),530-564.
  • Ma QG, et al. “Protective effect of Bacillus subtilis ANSB060 on egg quality, biochemical and histopathological changes in layers exposed to aflatoxin B1.” Poult Sci. 2012;91(11),2852-7.
  • Mckenney PT, et al. “The Bacillus subtilis endospore: assembly and functions of the multilayered coat.” Nat Rev Microbiol. 2013;11(1),33-44.
  • Tamehiro N, et al. “Bacilysocin, a Novel Phospholipid Antibiotic Produced by Bacillus subtilis 168.” Antimicrob Agents Chemother. 2002;46(2),315-320