Sugar as a vehicle for the probiotic spore-forming bacteria delivery

Probiotic spores have been proposed to be carried by a variety of unconventional probiotic foods, but sugar has never been considered before. In this study, five probiotic commercial bacilli spores ( Shouchella clausii from Enterogermina, and UBBC 07; Heyndrickxia coagulans Unique IS2, BC30, and BC513) were added to granulated table sugar, which was then used to sweeten six different beverages, including hot and cold tisane, instant coffee, and espresso. For instant coffee and tisane brewing, two heat settings - 80 and 100 °C - were evaluated. Spores’ survival and germination in beverages were evaluated over time, as well as after passing a simulated gastrointestinal passage. Significant variances among strains could be highlighted, especially concerning the spores’ ability to germinate on a minimal medium. The best behaviour for all strains was recorded when probiotic sugar was used to sweeten espresso; furthermore, no statistical differences emerged when the coffee was analysed again after a ten-minute rest at room temperature. In instant coffee and tisane, strains BC30 and SA kept the initial population level of 8 Log CFU/g before and after GIT, regardless of the water temperature during brewing. Strain BC30 retained the highest bacterial loads for total counts on Luria Bertani and spores on the same medium after thermal treatment. Furthermore, even when water was brought to a boil, spores retained their capacity to germinate. The spore content was unaffected by a two-month storage at room temperature. For the daily supply of probiotics, probiotic sugar seems to be a suitable alternative.