What it is
A probiotic ingredient is a count, not just a powder. Fermentation produces the biomass, which is concentrated, blended with cryoprotectants, freeze dried and then standardised against a carrier to hit a target viable count per gram. That count, expressed in colony-forming units, is the specification the buyer and the manufacturer both work to, and it declines over time at a rate set by storage conditions and strain type.
Formulation considerations
Moisture is the primary antagonist. Vegetative lactic acid bacteria lose viability quickly once water activity rises, which is why cultures ship with desiccant, in foil barrier packaging, and why opening a cold pouch into a humid room is a measurable error rather than a theoretical one. Formulators should budget on an overage so that the declared count holds at the end of stated shelf life, and should run real-time stability on the finished matrix rather than extrapolating from the raw ingredient data.
Excipient and process compatibility is the second variable. Hygroscopic fillers, acidic actives, high mineral loads and wet granulation all pull down counts. Where the process involves heat or compression, spore-forming Bacillus strains are substantially more robust, which is why they dominate tablet, gummy and baked applications.
Applications
Capsules, sachets and stick packs suit vegetative strains because they involve minimal thermal and mechanical stress. Tablets, chewables and shelf-stable dry blends typically use spore formers. We can supply single strains or blends built to a nominated specification.
Applications
- Capsules and sachets
- Tablets (spore-forming strains)
- Powder blends and stick packs
- Shelf-stable dry formats
Handling and storage
Viability is governed by temperature, moisture and oxygen. Refrigerated grades should be held at 2 to 8 degrees Celsius in sealed, moisture-barrier packaging and brought to room temperature before opening so condensation does not form on the cold powder. Keep exposure to ambient humidity to a few minutes and reseal immediately. Spore-forming Bacillus grades tolerate ambient storage and higher process temperatures. Typical shelf life is 18 to 24 months refrigerated for lactic acid bacteria and 24 months or longer at ambient for spore formers, against the declared end-of-life count.
Common questions
What CFU count do your probiotic powders carry?
Standard freeze-dried grades are released at 100 billion CFU/g or higher, with the exact figure on each lot Certificate of Analysis. Blends and lower-potency grades are available, and overage is applied so that the declared count is met at end of shelf life.
Do probiotic cultures need refrigeration?
Lactic acid bacteria and Bifidobacterium powders should be stored and shipped at 2 to 8 degrees Celsius to protect viability. Spore-forming Bacillus grades are ambient stable and are the usual choice where cold chain is not practical.
How do I protect the CFU count during manufacturing?
Keep water activity low, limit the time the powder is open to humid air, avoid wet granulation and sustained heat, and check compatibility with hygroscopic excipients and with minerals or acids in the same blend. Spore formers tolerate tabletting and higher temperatures far better than vegetative strains.
Can you supply a custom multi-strain blend?
Yes. Blends can be made to a nominated strain list and CFU ratio, with the composition and release count fixed in the specification. Available in bulk quantities, with pricing on application.