Weizmannia Coagulans Bc01
Weizmannia coagulans BC01 is a single strain spore forming probiotic sold as a freeze dried or spray dried powder standardised on viable spore count. The species was reclassified from Bacillus coagulans into the genus Weizmannia in 2020, so the two names mean the same organism, a Gram positive, facultatively anaerobic, endospore forming rod that produces L(+)-lactic acid.
The organism sits between the lactic acid bacteria and the bacilli in practice. It ferments sugars to lactic acid like a lactobacillus, but it forms endospores like a bacillus, and that spore is the reason the ingredient exists commercially. A dormant spore tolerates ambient storage, low pH, bile and the water activity of a finished food far better than a vegetative culture, and it germinates in the intestine rather than in the package.
The trade material is an off white to light beige free flowing powder with a faint characteristic odour, declared as colony forming units per gram, commonly from 10 to 500 billion CFU per gram before dilution with maltodextrin or a starch carrier. It disperses rather than dissolves in water. Unlike freeze dried lactobacilli it does not require a cold chain, and it survives short exposure to the temperatures of tableting, extrusion, baking and feed pelleting, which is why it appears in formats that other probiotics cannot enter.
We source bulk Weizmannia Coagulans Bc01 from top China manufacturers for our partners. The manufacturer is in Jiangsu. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Probiotic
Specifications
| Item | Specification |
|---|---|
| Appearance | Off white to light beige free flowing powder |
| Odour | Faint, characteristic, free from off odours |
| Viable Count | Conforms to declared potency, typically 10 to 500 billion CFU/g |
| Spore Fraction of Total Count | ≥ 95% |
| Identification | Weizmannia coagulans by 16S rRNA sequencing |
| Strain Confirmation | Pulsed field gel electrophoresis against reference pattern |
| Loss on Drying | ≤ 6.0% |
| Water Activity | ≤ 0.30 |
| pH, 10% suspension | 5.0 to 7.0 |
| Lead | ≤ 1.0 mg/kg |
| Arsenic | ≤ 1.0 mg/kg |
| Total Plate Count, non probiotic | ≤ 1,000 CFU/g |
| Yeast and Mould | ≤ 100 CFU/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The ingredient is traded as a standardised spore powder declared at a fixed count per gram at time of manufacture, with common trade points at 10, 50, 100 and 500 billion CFU per gram. Because spores are far more stable than vegetative cells, the shelf life overage is smaller than for a lactobacillus and the product is normally guaranteed at ambient rather than refrigerated storage, generally for 24 months.
Spore purity is a meaningful specification: the proportion of the count present as spores rather than as residual vegetative cells is declared, since only the spore fraction carries the stability the buyer is paying for. Physical grades run from fine milled powder for capsules and sachets through agglomerated versions for high speed filling to coarser granules for feed premix. Non-GMO, dairy free, gluten free, kosher and halal documentation is standard.
Applications
- Capsules, tablets and sachets in digestive health supplements, where ambient stability removes the need for a cold chain
- Pressed candy and chewable tablets, since the spore survives the compression that kills vegetative cultures
- Gummies and soft chews, where the water activity of the finished piece would destroy a freeze dried lactobacillus
- Baked goods and cereal bars, tolerating short exposure to baking temperatures
- Extruded snacks and breakfast cereals, surviving the shear and heat of the extruder
- Ambient shelf stable beverages and powdered drink mixes
- Protein powders and nutrition blends, dosed dry into the finished blend
- Poultry, swine and aquaculture feed, where the spore survives pelleting temperatures
- Pet food and pet supplements, for the same processing stability reason
China Manufacturers of Weizmannia Coagulans Bc01
Top Weizmannia Coagulans Bc01 manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States Bacillus coagulans, the former name of the species, is the subject of GRAS notifications to which the Food and Drug Administration has responded without objection for use in specified conventional foods, and the organism is marketed as a dietary ingredient under the dietary supplement framework. Statements about digestive comfort or immune support are structure and function claims rather than authorised health claims, and strain designation and declared viable count are the substantive label obligations.
In the European Union the species holds qualified presumption of safety status at species level under the European Food Safety Authority framework, and is used as a food ingredient rather than as an additive, so no E number applies. The word probiotic remains restricted on labels in most member states because no health claim for these cultures has been authorised. For animal nutrition, individual Bacillus strains are authorised as zootechnical feed additives following European Food Safety Authority assessment, each authorisation naming the specific strain, the target species and the inclusion levels. The joint FAO and WHO guidelines on probiotics in food set the accepted international requirements for strain identification and viability declaration.
Manufacturing Process
Production is a submerged aerobic fermentation deliberately carried through to sporulation. A working seed vial is expanded through flask and seed fermenter stages into a production vessel charged with a fermentable carbohydrate, an organic nitrogen source such as yeast extract or soy peptone, and mineral salts including the manganese and calcium that the sporulation pathway requires. The vessel is run at the strain's optimum temperature with controlled aeration and pH, and the culture is first grown to high vegetative cell density.
Sporulation is then induced by allowing the carbon and nitrogen sources to become limiting, and the fermentation is held until the great majority of the population has converted to mature, refractile endospores, which is monitored microscopically and by heat resistance testing. The broth is concentrated by continuous centrifugation or membrane filtration, and the spore cream is washed to strip away lysed vegetative debris and residual medium. Because the spore needs no cryoprotection, the concentrate can be spray dried directly, though freeze drying is also used. The dried material is milled, assayed for total and spore count, blended with carrier to the declared potency and packed.
