Bacillus coagulans was first isolated in 1915 by B.W. Hammer at Agricultural Experiment Station of Iowa condensary due to an outbreak of coagulation in evaporated milk. It was named as Lactobacillus sporogenes in 1935 in the fifth edition of Bergey’s Manual because both species exhibits similar morphology and physiological characteristics yet when DNA based technology came about, it was then separated exclusively from each other wherein Bacillus coagulans was then transferred in the different taxonomic position of the seventh edition of Bergey’s Manual.
Bacillus coagulans acts as probiotics that are beneficial to combat some illnesses like diarrhea particularly the rotavirus causing diarrhea in children as well as irritable bowel syndrome, Crohn’s disease, ulcerative colitis and any related digestive syndrome.
Bacillus coagulans is a shelf- stable at room temperature probiotic, with clinically documented efficacy in supporting health and wellness. It is originally isolated from a food source (green malt). Being in sporulated form, the culture survives and proliferates in the gastrointestinal environment unlike vegetative cells that may be destroyed under these conditions. The culture produces only the beneficial L-(+) form of lactic acid in the gastrointestinal tract.
Species: Bacillus coagulans