Q2.Is Bacillus Coagulans strain safe for human consumption?

A: Yes, Bacillus Coagulans is considered safe for human consumption. It is a Generally Recognized as Safe (GRAS) strain approved by the US Food and Drug Administration (FDA), indicating that it poses no known health risks when used as intended in food and dietary supplements.

Q3. What is the recommended dosage to be added in products?

A: The recommended dosage of Bacillus coagulans to be added in products depends on the specific features of the product. Generally, a bacteria count of 1×10^7 CFU/g ensures good bioactivity under normal circumstances. It's important to consider the intended use and desired effect of the product when determining the appropriate dosage.

Q4. Does the water content in a product affect the bioactivity of Bacillus coagulans?

A: Products with a water content under 5% do not affect the bioactivity of Bacillus coagulans. However, higher water content may impact its bioactivity.

Q5. Does the Bacillus coagulans raw material added in food products change the flavor of such product

A: The flavor of the product would depend on the dosage added. If the added dosage is fewer than 10%, the flavor would not change significantly. However, higher dosages may result in alterations to the product's flavor profile.

Q6. What is the bacteria count of FEBICO’s Bacillus coagulans raw material?

A: The bacteria count of FEBICO’s Bacillus coagulans raw material is 5.0×10^9 CFU/g, indicating a high concentration of viable bacteria per gram of material.

Q7. What is the storage stability of FEBICO’s Bacillus coagulans raw material?

A: The bioactive bacteria count remains above 90% when stored at 4℃±2℃/ 65%±5% RH for 24 months. Additionally, at 37℃±2℃/ 65%±5% RH, the count remains above 85% after the same storage duration. Overall, FEBICO’s Bacillus Coagulans exhibits robust stability, with a shelf life of 2 years even without refrigeration under normal circumstances.

Q8. Optimal Manufacturing Conditions for Bacillus Coagulans in Food Products

Regarding the suitable conditions for manufacturing food products containing Bacillus Coagulans, several factors must be considered. Firstly, the temperature during manufacturing plays a critical role in ensuring the viability of the spores. Spores remain bioactive when the temperature is maintained at 60℃ or below. However, if the temperature rises to between 70-80℃, spores can only retain their activity for 30 minutes, and the temperature must be lowered below 60℃ within this timeframe to preserve their viability. At 100℃, regardless of the duration of exposure, bioactive bacteria are killed.

Secondly, the water content in the food product also affects spore germination. Spores do not germinate when the water content is below 5%, regardless of sugar content. Similarly, if the water content exceeds 5% without sugar, spores do not germinate. However, if the water content surpasses 5% with sugar, germination occurs unless the water content is reduced to below 5% within an hour. These considerations are crucial for maintaining the effectiveness of Bacillus Coagulans in manufactured food products.

Q9. What are the applications of Bacillus Coagulans?

Bacillus Coagulans is used in various countries around the world, including the United States, European countries, and Asian countries. In terms of industries, Bacillus Coagulans finds applications primarily in the food and beverage industry, particularly in functional foods, dietary supplements, and probiotic products. It is also used in animal feed additives, pharmaceuticals, and personal care products. Additionally, Bacillus Coagulans is utilized in agriculture as a soil inoculant and in wastewater treatment as a bioremediation agent. Overall, its versatility and beneficial properties have led to its widespread adoption across multiple industries globally.

Q10. How does FEBICO produce Bacillus Coagulans? Do you have a site for fermenter?

FEMICO has invested tens of millions of dollars to set up fermenters with capacities ranging from 10L, 50L, 250L, to 7000L, and has been dedicated to the fermentation production of probiotics since 2009. The factory regularly undergoes audits by the US FDA and Asia’s top pharmaceutical companies to continuously improve its operations. Our probiotic products have been sold on the market for over 10 years, during which no food safety incidents have occurred, earning widespread trust in quality.

Our factory has obtained ISO 22000:2018 certification and has a production capacity of several tons. In addition, our probiotcs products have obtained Taiwan's health food certification and have been awarded the probiotic certification by the Health Food Association.

In the production process, we pay special attention to aseptic operations to increase batch production and reduce contamination risks. The laboratory continuously screens and preserves superior strains to maintain stable quality. Through ongoing selection processes, high-quality bacterial strains are identified and stored for future use, ensuring consistency and reliability in product quality. This meticulous approach to strain preservation contributes to the sustained excellence of our products.Each batch production can reach 100 kilograms, with an annual production capacity of 10 tons.