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Home , Bacillus coagulans, Corn tea

US 20090232941A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2009/0232941 A1 Farmer (43) Pub. Date: Sep. 17, 2009

(54) BEVERAGE COMPOSITIONS Related U.S. Application Data (76) Inventor: Sean Farmer, Miami Beach, FL (60)60) ProvisionalTyga applicauonapplication No.No 60/999.243Z43, Tilledfiled onOn Oct.UC (US) s Publication Classification Correspondence Address: (51) Int. Cl. MINTZ, LEVIN, COHN, FERRIS, GLOVSKY A23G L/42 (2006.01) AND POPEO, PC A23F 5/00 (2006.01) ONE FINANCIAL CENTER A23F 3/4 (2006.01) BOSTON, MA 02111 (US) (52) U.S. Cl...... 426/61 (21) Appl. No.: 12/253,048 (57) ABSTRACT The present invention describes beverage compositions com (22) Filed: Oct. 16, 2008 prising -producing . Patent Application Publication Sep. 17, 2009 US 2009/0232941 A1

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US 2009/0232941 A1 Sep. 17, 2009

BEVERAGE COMPOSITIONS 0008 coagulans bacteria are included in the bev erage compositions of this invention. Bacterial species RELATED APPLICATIONS include Bacillus coagulans, e.g., Bacillus coagulans ham mer, preferably Bacillus coagulans hammer Strain Accession 0001. This application claims the benefit of U.S. Ser. No. No. ATCC 31284, or one or more strains derived from Bacil 60/999.243, filed Oct. 16, 2007, which is incorporated herein lus coagulans hammer strain Accession No. ATCC 31284 by reference in its entirety. (e.g., ATCC Numbers: GBI-20, ATCC Designation Number PTA-6085; GBI-30, ATCC Designation Number PTA-6086: FIELD OF THE INVENTION and GBI-40, ATCC Designation Number PTA-6087; see U.S. 0002 The present application relates to beverage compo Pat. No. 6,849.256 to Farmer). sitions comprising lactic acid-producing bacteria. 0009 Preferably, the isolated Bacillus coagulans is in the form of a spore. The invention provides for the activation of BACKGROUND OF THE INVENTION Bacillus coagulans spores upon contacting hot liquid. In one aspect, the hot liquid is water. 0003. The gastrointestinal microflora plays a number of 0010 Optionally, the isolated Bacillus coagulans is in the Vital roles in maintaining gastrointestinal tract function and form of a vegetative cell. In another aspect, the isolated Bacil overall physiological health. The growth and metabolism of lus coagulans is in the form of a mixture of vegetative cells the many individual bacterial species inhabiting the gas and spores. trointestinal tract depend primarily upon the Substrates avail 0011. The invention also provides for beverage composi able to them, most of which are derived from the diet. (See tions including an isolated Bacillus coagulans bacterium and e.g., Gibson G. R. et al., 1995. Gastroenterology 106: 975 one or more non-bacterial ingredients, such as coffee beans or 982: Christl, S.U. et al., 1992. Gut 33: 1234-1238.) fragments thereof, coffee powder, chocolate powder, and organisms are non-pathogenic, non-toxigenic, retain viability cocoa powder. Exemplary beverage compositions include during storage, and Survive passage through the stomach and coffee, hot chocolate, and hot cocoa. Optionally, the beverage Small intestine. Since do not generally perma composition is instant coffee or brewable coffee. In one nently colonize the host, they need to be ingested regularly for aspect, the beverage composition is decaffeinated coffee. any health promoting properties to persist. These findings Optionally, Bacillus coagulans bacteria in the form of spray have led to attempts to modify the composition and metabolic dried powder is added directly to the dry beverage composi activities of the bacterial community through diet, primarily tion itself or to the brewed or reconstituted beverage liquid. with probiotics, which are live microbial food supplements. 0012. The Bacillus coagulans Hammer strains of the invention are non-pathogenic and generally regarded as safe SUMMARY OF THE INVENTION for use in human (i.e., GRAS classification) by the 0004. The invention is directed to the surprising discovery U.S. Federal Drug Administration (FDA) and the U.S. that lactic acid-producing bacteria, particularly Bacillus spe Department of Agriculture (USDA), and by those skilled in cies, remain viable and retain their beneficial probiotic prop the art. Furthermore, the Bacillus coagulans Hammer strains erties in beverage compositions, such as those prepared at of the invention germinate at or below human body tempera high temperatures (e.g., 80, 90, 100, 120, or 150° C.) in ture, rendering them useful as probiotics. Many Bacillus boiling water. The invention describes spore-containing bev coagulans Strains outside the Hammer group have mostly erage compositions. Specifically, the invention provides a industrial applications, little or no nutritional benefit, and beverage composition including an isolated Bacillus coagul environmental contaminants that have not been evaluated for lans bacterium and one or more non-bacterial ingredients. In safety. Moreover, many other non-Hammer strains of Bacil one aspect, the one or more non-bacterial ingredients include lus coagulans grow optimally at temperatures that exceed a dehydrated vegetative matter. human body temperature and, thus, do not germinate effi 0005 Optionally, the dehydrated vegetative matter is ciently in the human body. Such strains are less or not suitable obtained from Camelia sinensis. In one aspect, the dehy as probiotics for human consumption. drated vegetative matter is processed leaves, buds, roots and/ 0013 Cited publications are incorporated herein by refer or twigs. Preferably, the beverage composition is green tea, ence. Both the foregoing general description and the follow black tea, oolong tea, yellow tea, or white tea. The invention ing detailed description and examples are exemplary and provides instant tea and brewable tea beverage compositions. explanatory only and are not restrictive of the invention as In one aspect, the beverage composition is decaffeinated tea. claimed. 0006 Alternatively, the dehydrated vegetative matter is BRIEF DESCRIPTION OF THE DRAWINGS obtained from a species other than Camelia sinensis. In one aspect, the beverage composition is . Suitable 0014 FIG. 1A is a drawing demonstrating that tea leaves herbal teas include rosehip tea, chamomile tea, jiaogulan tea, or other dehydrated vegetative matter is coated or sprayed ginger tea, peppermint tea, fruit tea, jasmine tea, hibiscus tea, with spores or freeze-dried Bacillus coagulans Vegetative lemongrass tea, tea, and tea. cells. 0007. In one aspect, the isolated Bacillus coagulans com 0015 FIG. 1B is a drawing illustrating that the Bacillus prise between about 0.1% to about 50% by weight of the bacterium is added to the beverage composition separate from beverage composition. Preferably, the isolated Bacillus or along with the dehydrated vegetative matter or non-bacte coagulans comprise between about 1% and about 10% by rial ingredient. weight of the beverage composition. Most preferably, the amount of Bacillus coagulans bacteria is about 10 colony DETAILED DESCRIPTION OF THE INVENTION forming units (CFU) of bacteria per tea bag (about 50 mg of 0016. The present invention is directed to the discovery bacteria per tea bag in about 2-3 grams of tea). that non-pathogenic lactic acid-producing bacteria (i.e., "lac US 2009/0232941 A1 Sep. 17, 2009 tic acid bacteria'). Such as the exemplary Bacillus coagulans, particularly human bile. By contrast, Bacillus coagulans is remain viable and retain their beneficial probiotic properties able to Survive and colonize the gastrointestinal tract in the in beverage compositions, such as those prepared in boiling bile environment and even grown in this low pH range. Water. Probiotic Activity of Bacillus coagulans Probiotic Lactic Acid-Producing Bacteria 0023. It is well-documented clinically that many species of bacterial, mycotic and yeast pathogens possess the ability 0017. A probiotic lactic acid-producing bacteria suitable to cause a variety of gastrointestinal disorders including, but for use in the methods and compositions of the invention as not limited to: disruption of normal gastrointestinal bio defined for use in the present invention produces acid and is non-pathogenic. There are many suitable bacteria identified chemical function, necrosis of gastrointestinal tissues, and as described herein, although the invention is not limited to disruption of the bioabsorption of nutrients, and like condi currently known bacterial species insofar as the purposes and tions. The probiotic microorganism-containing compositions objectives of the bacteria is described. The property of acid described herein inhibit these pathogens. Thus, the composi production is important to the effectiveness of the probiotic tions are useful in the prophylactic ortherapeutic treatment of lactic acid-producing bacteria of this invention. conditions associated with infection by these aforementioned 0018. The invention provides using a lactic acid-produc pathogens. ing bacteria, such as a spore-forming Bacillus species, such as 0024. In one aspect, a Bacillus coagulans Strain is B. coagulans. Preferably, the spore-forming Bacillus species included in the composition in the form of vegetative cells. of the invention is B. coagulans Hammer. Preferably, the Bacillus coagulans strain is included in the 0019 Exemplary methods and compositions are composition in the form of spores. The invention also pro described herein using Bacillus coagulans as a probiotic. vides for including the Bacillus coagulans strain in the com Purified and/or isolated Bacillus coagulans is particularly position in the form of a powder, a dried cell mass, a stabilized useful as a probiotic in beverage compositions. Probiotic B. paste, or a stabilized gel. coagulans is non-pathogenic and is generally regarded as safe 0025 Because Bacillus spores are heat and pressure-resis (i.e., GRAS classification) by the U.S. Federal Drug Admin tant and can be stored as a dry powder, they are particularly istration (FDA) and the U.S. Department of Agriculture useful for formulation into and manufacture of products Such (USDA), and by those skilled in the art. as the various beverage compositions described herein. A 0020 Bacillus coagulans is a non-pathogenic gram posi Bacillus species is well Suited for the present invention, par tive spore-forming bacteria that produces L(+) lactic acid ticularly species having the ability to form spores which are (dextrorotatory) in fermentation conditions. It has been iso relatively resistant to heat and other conditions, making them lated from natural sources, such as heat-treated soil samples ideal for long storage (shelf-life) in product formulations. inoculated into nutrient medium (Bergey’s Manual off Sys 0026. The Bacillus coagulans in the described composi temic Bacteriology, Vol. 2, Sneath, P. H. A., et al., eds., Wil tions survives storage (shelf-life) from about 12 days to about liams & Wilkins, Baltimore, Md., 1986). Purified B. coagul 5 years; from about 1 month to about 18 months; from about lans strains have served as a source of enzymes including 3 months to about 1 year; or from about 6 months to about 9 endonucleases (e.g., U.S. Pat. No. 5,200,336); amylase (U.S. months. For example, at least 50, 65, 75,90, 95, or 99% of the Pat. No. 4,980,180); lactase (U.S. Pat. No. 4.323,651); and spores germinate following hot beverage preparation after cyclo-malto-dextrin glucano-transferase (U.S. Pat. No. prolonged (e.g., 2 year) storage period. 5,102,800). B. coagulans has been used to produce lactic acid (U.S. Pat. No. 5,079,164). A strain of B. coagulans (referred Anti-Microbial Probiotic Activity to as L. Sporogenes; Sakaguti & Nakayama (ATCC 31284)) has been combined with other lactic acid producing bacteria 0027. The ability of Bacillus coagulans to inhibit various and B. natto to produce a fermented food product from bacterial pathogens was quantitatively ascertained by use of steamed soybeans (U.S. Pat. No. 4,110,477). an in vitro assay. This assay is part of a standardized bacterial 0021 Bacterial species include Bacillus coagulans, e.g., pathogen screen (developed by the U.S. Food and Drug Bacillus coagulans hammer, preferably Bacillus coagulans Administration (FDA)) and is commercially available on hammer strain Accession No. ATCC 31284, or one or more solid support disks (DIFCOR) BACTROL(R) Antibiotic strains derived from Bacillus coagulans hammer strain Disks). To perform the assay, potato-dextrose plates Accession No. ATCC 31284 (e.g., ATCC Numbers: GBI-20, (DIFCOR) were initially prepared using standard proce ATCC Designation Number PTA-6085; GBI-30, ATCC Des dures. The plates were then individually inoculated with the ignation Number PTA-6086; and GBI-40, ATCC Designation bacteria (approximately 1.5x10 CFU) to be tested so as to Number PTA-6087; see U.S. Pat. No. 6,849.256 to Farmer). form a confluent bacterial bed. 0022. Bacillus coagulans was previously mis-character 0028. Inhibition of microorganisms (e.g. gastrointestinal ized as a and labeled as Lactobacillus sporo pathogens) by Bacillus coagulans was Subsequently ascer genes (See Nakamura et al. 1988. Int. J. Syst. Bacteriol. 38: tained by placing approximately 1.8x10 CFU of Bacillus 63-73). However, initial classification was incorrect because coagulans in 10 ul of broth or buffer, directly in the center of Bacillus coagulans produces spores and excretes L(+)-lactic the potato-dextrose plate with one test locus being approxi acid through metabolism. Both of these characteristics pro mately 8 mm in diameter per plate. A minimum of three test vide key features to the utility of Bacillus coagulans. These loci were used for each assay. The negative control consisted developmental and metabolic aspects required that the bac of a 10 ul volume of a sterile saline solution, whereas the terium be classified as a lactic acid Bacillus. In addition, it is positive control consisted of a lul Volume of glutaraldehyde. not generally appreciated that classic Lactobacillus species The plates were then incubated for approximately about 18 hr are unsuitable for colonization of the gut due to their insta at 30° C., at which time the Zones of inhibition were mea bility in the harsh (i.e., acidic) pH environment of the bile, sured. As designated herein, “excellent inhibition' means the US 2009/0232941 A1 Sep. 17, 2009

Zone was 10 mm or greater in diameter; and “good inhibition' brewed tea and Bacillus coagulans. Such a formulation typi means the Zone was greater than 2 mm in diameter but less cally does not contain vegetative matter. than 10 mm in diameter. 0033. Also encompassed by the invention are blends of 0029. As expected, no “inhibition' was seen with the tea. Many blends of tea are prepared by adding other plants to negative, saline control, and excellent “inhibition' (approxi a tea (black, oolong, green, yellow or white tea); for example, mately 16.2 mm diameter, average of three tests) was seen the popular Earl Grey tea is black tea with bergamot, while with the positive, glutaraldehyde control. For the enteric Jasmine tea is Chinese tea with Jasmine. microorganisms tested, the following inhibition by Bacillus 0034. The invention also provides herbal “tea beverage coagulans was found: (i) Clostridium species—excellent compositions. An herb is characterized as a small, seed bear inhibition; (ii) Escherichia coli excellent inhibition; (iii) ing plant with fleshy, rather than woody, parts (from which we Clostridium species—excellent inhibition, where the Zone of get the term “herbaceous'). In addition to herbaceous peren inhibition was consistently greater than 15 mm in diameter. nials, herbs include trees, shrubs, annuals, vines, and more Similarly, excellent inhibition was also seen for the opportu primitive plants, such as ferns, mosses, algae, lichens, and nistic pathogens Pseudormonas aeruginosa, and Staphyllo fungi. They herbs are valued for their flavor, fragrance, coccus aureus. Pathogenic enteric bacteria which were inhib medicinal and healthful qualities, economic and industrial ited by Bacillus coagulans activity include, but are not limited uses, pesticidal properties, and coloring materials (dyes). A to: Staphylococcus aureus, Staphylococcus epidermidis, tisane, ptisan or herbal “tea is any infusion of vegetative Streptococcus pyogenes, Pseudomonas aeruginosa, Escheri matter other than from the tea bush (Camelia sinensis). chia coli (enterohemorragic species); numerous Clostridium Herbal “tea can be made with fresh or dried flowers, fruit, species (e.g., Clostridium perfingens, Clostridium botulinum, leaves, seeds or roots, generally by pouring boiling water over Clostridium tributrycum, Clostridium sporogenes, and the the plant parts and letting them steep for a few minutes. In one like); Gardnereia vaginails, Proponbacterium aenes, Aero aspect, herbal “tea is made with dried leaves, flowers, fruit, monas hydrophia, Aspergillus species; Proteus species; and or seeds of a medicinal plant. Seeds and roots can also be Klebsiella species. boiled on a stove or microwaved. The herbal “tea is then strained, Sweetened if so desired, and served. Suitable herbal Probiotic Beverage Compositions teas include Anise tea, roasted , Bissap tea, Can 0030 The invention is directed to the surprising discovery nabis tea, Catnip tea, Cerasse tea, Chamomile tea, Chrysan that lactic acid-producing bacteria, particularly Bacillus spe themum tea (made from dried flowers), Citrus peel tea (in cies, remain viable and retain their beneficial probiotic prop cluding bergamot, lemon and orange peel), roasted corn tea, erties in beverages compositions, such as those prepared in tea, Essiac tea (a blended herbal tea), Fennel tea, boiling water. The beverages are prepared by combining dry Gentian tea, Ginger root tea, Ginseng tea, Greek Mountain matter and a liquid, e.g., water. In one aspect, the beverages Tea (made from a variety of the Sideritis syriaca plant), Hibis are prepared by combining dry matter and a liquid, and heat cus tea (often blended with rose hip), Honeybush tea, Hore ing the resulting combination. Optionally, the combination is hound tea, Jiaogulan tea, Kava root tea, , Lapa heated using applied heat, a flame, or a microwave. Prefer cho tea, Lemon grass tea, Licorice root tea, Limeblossom tea, ably, boiling water (about 100° C.) is added to a combination Lotus flower tea, tea, Mate de cocatea, Mint tea, Euro of tea and Bacillus coagulans bacteria in a tea bag and is pean mistletoe tea, Neem leaf tea, Nettle leaf tea, Red rasp steeped for about four minutes. In another aspect, hot water is berry leaf tea, Toasted rice tea, Rooibos (Red Bush or red) tea, passed through the combination of coffee and Bacillus coagul Rose hip tea (often blended with hibiscus), Rosemary tea, lans bacteria. Sage tea, Sassafras tea, Skullcap tea, Staghorn Sumac tea, 0031. The compositions are formulated in many configu Stevia tea, Thyme tea, Tulsi tea, Uncaria tomentosa tea (Cats rations, because the bacterium is present as a vegetative cellor Claw), Valerian tea, Vervain tea, Vetiver tea, Roasted wheat as a spore, or both, depending on the species and form of the tea, Wong Logat tea, Woodruff tea, Yarrow tea, Yuen Kut Lam probiotic organism. The cells/spores are formulated in a vari Kam Wo Tea, and Tan Ngan Lo Medicated Tea. ety of compositions Suited for use in a beverage composition. 0035. The invention also provides compositions compris In one aspect, the bacterium is present as a mixture of spores ing isolated Bacillus coagulans and one or more non-bacte and vegetative cells. Preferably, the bacterium is present as at rial ingredients in a tea bag. In one aspect, the non-bacterial least 90% spores, e.g., 95%, 98%, or 99% spores. Optionally, ingredients comprise dehydrated vegetative matter obtained prior to addition to the beverage compositions of the inven from Camelia sinensis. Optionally, the dehydrated vegeta tion, the Bacillus coagulans cells are cultured in liquid in the tive matter is processed leaves, buds, roots, and/or twigs. absence of or with limited quantities of a food source to 0036) Also provided by the invention are tea bags. Suitable induce sporulation. In another aspect, heat gun spray drying tea bags include those of a porous silk, paper, cotton, or nylon kills about 50%, about 75%, about 90%, about 95%, or about bag with tea inside that is used for brewing tea. The tea bag 99% of vegetative cells prior to addition to the beverage consists of two parts, the tea and the bag. The tea remains compositions of the invention. inside the bag as the tea is brewed, making it easier to dispose 0032 Preferably, the beverage composition is a tea. Tea is of Preferably, Bacillus coagulans bacteria in the form of a a beverage made by steeping dehydrated vegetative matter spray-dried powder is included in or on the surface of the tea Such as processed leaves, buds, roots or twigs of the tea bush, bag along with the dehydrated vegetative matter. Alterna Camelia Sinensis, in hot water for a few minutes. The inven tively, Bacillus coagulans bacteria in the form of spray-dried tion provides a dehydrated tea base, e.g., black tea, oolong powder is included in or on the Surface of a pouch along with tea, green tea, yellow tea, and white tea and a Bacillus coagul the dehydrated vegetative matter. In one aspect, maltodextrin lans. Optionally, the tea is instant tea or brewable tea. In one is included in or on the surface of the pouch along with the aspect, the tea is decaffeinated tea. In the case of instant tea, Bacillus coagulans bacteria. In another aspect, maltodextrin the composition includes a concentrate or dehydrate of is included in or on the surface of the pouch along with the US 2009/0232941 A1 Sep. 17, 2009

Bacillus coagulans bacteria with dehydrated vegetative mat during or after the tea bag has been made. In another aspect, ter. Preferably, about 1 billion Bacillus coagulans bacteria in Bacillus coagulans bacteria in the form of spray-dried pow the form of spray-dried powder is included in or on the surface der is added directly to the tea itself. Optionally, about 70 mg of a pouch with dehydrated vegetative matter. per serving unit of Bacillus coagulans bacteria in the form of 0037. In another aspect, the invention provides beverage spray-dried powder is added directly to the tea itself. In yet compositions including an isolated Bacillus coagulans and another aspect, maltodextrin along with Bacillus coagulans one or more non-bacterial ingredients. Suitable non-bacterial bacteria in the form of spray-dried powder is added directly to ingredients include coffee beans or fragments thereof, coffee the tea itself. Optionally, about 1 billion per serving unit powder, chocolate powder, and cocoa powder. Exemplary Bacillus coagulans bacteria in the form of spray-dried pow beverage compositions include coffee, hot chocolate, and hot der along with maltodextrin is added directly to the tea itself. cocoa. Optionally, the coffee is instant coffee or brewable 0042 Any of a variety of methods for placing the bacterial coffee. In one aspect, the coffee is decaffeinated coffee. Other composition into a beverage composition can be used. How Suitable non-bacterial ingredients include dairy products, ever, preferred methods include a “spray-dry” method in non-dairy creamers, flavored creamers, flavor extract, natural which the tea bag or coffee beans are exposed in a low humid Sweeteners (e.g., Stevia), and artificial Sweeteners such as ity chamber to an atomized mix containing a liquid compo Splenda, Sweet'N Low. In one aspect, Bacillus coagulans sition, where the chamber is Subsequently exposed to bacteria in the form of spray-dried powder is added directly to approximately 80-110° F to dry the liquid, thereby impreg the coffee (e.g. ground coffee beans or freeze-dried brewed nating the material of the tea bag or coffee beans with the coffee crystals or powder) itself. components of the composition. 0038. The invention also provides beverage compositions including isolated Bacillus coagulans in cold remedies that 0043 A typical concentration is from approximately require hot water, such as TheraFluTM. Bacillus coagulans 1x107 to 1x10' CFU; 1x10 to 1x10'' CFU; or 1x10 to bacteria in the form of spray-dried powder is added prior to or 1x10' CFU of viable bacterium or spores/in of external Subsequent to addition of the cold remedy powder (e.g., Surface of tea bag. Following drying, the tea bag is ready for TherafluTM) to hot water. Alternatively, B. coagulans is mixed immediate use or for storage in a sterile package. or interspersed with dry ingredients of the cold remedy ingre 0044) The active ingredients (i.e., live bacteria or extracel dients. lular components), comprise between about 0.01% to about 0039. In one aspect, the Bacillus bacterium is applied 10%; 0.01% to about 1%; or about 0.05% to about 0.1% by directly to the dehydrated vegetative matter or non-bacterial weight of the beverage composition. Optionally, the isolated ingredient, e.g. tea leaves or other dehydrated vegetative mat Bacillus coagulans comprise about 1 mg to about 10 g; about ter is coated or sprayed with spores or freeze-dried Bacillus 10 mg to about 1 g; or about 25 mg to about 75 mg by weight coagulans Vegetative cells (FIG. 1A). In another aspect, the of the beverage composition. Most preferably, the amount of Bacillus bacterium is added to the beverage composition Bacillus coagulans bacteria is about 10 colony forming units separate from or along with the dehydrated vegetative matter (CFU) of bacteria per tea bag (about 50 mg of bacteria per tea or non-bacterial ingredient, e.g. the beverage composition is bag in about 2-3 grams of tea). a mixture of two or more distinct moieties, a first moiety being I0045. In one aspect, the amount of bacteria is about 10 to dehydrated vegetative matter and a second moiety being or 10" colony forming units (CFU) of bacteria per gram of containing a Bacillus coagulans bacterium or spore (in the beverage composition (i.e., vegetative cells and/or bacterial absence of a dehydrated vegetative matter) (FIG. 1B). In the spores), preferably 10 to 10' CFU/g. More preferably, the latter case, the beverage composition is a mixture of two or concentrations are 10 to 10' CFU/g: 10 to 10' CFU/g; or more different entities or particles. The Bacillus coagulans 10" to 10' CFU/g. In one aspect, the amount of bacteria is portion of the mixture is optionally an encapsulated or about 1x10 CFU per beverage composition. The actual microencapsulated dried bacterial mass, or spores, or a par amount in a composition will vary depending upon the ticle-containing mixture of Bacillus coagulans and spores. amounts of composition to be dispersed into the beverage 0040. Optionally, the isolated Bacillus coagulans is in the composition and upon routes of dispersal. form of a spore. The isolated Bacillus coagulans are at least 0046. In one aspect, the invention provides for storing the 85%, at least 90%, or at least 95% pure spores. Alternatively, tea bag in a sterile package at room temperature prior to the isolated Bacillus coagulans is in the form of a vegetative consumption. Alternatively, the tea bag is used immediately. cell. In one aspect, the isolated Bacillus coagulans are at least 0047. In another aspect, the beverage composition com 85%, at least 90%, or at least 95% pure vegetative cells. In prises at least 85%, at least 90%, at least 95% or 100% another aspect, the isolated Bacillus coagulans is in the form isolated Bacillus coagulans spores. of a mixture of vegetative cells and spores. The Bacillus 0048. By way of example, and not of limitation, Bacillus coagulans mixture is 90% spores, 10% vegetative cells: 75% coagulans spores may be incorporated into any type of dry or spores, 25% vegetative cells: 60% spores, 40% vegetative lyophilized product which is dissolved or mixed with hot cells; 50% spores, 50% vegetative cells; 60% vegetative cells, water, so long as the temperature of the Bacillus coagulans 40% spores; 75% vegetative cells; 25% spores; or 90% veg spore-containing mixture is raised to the required heat-shock etative cells, 10% spores. temperature (i.e., 80°C. for 5 minutes) necessary for germi 0041. The Bacillus and/or Bacillus coagulans isolated nation of the spores. The Bacillus coagulans spores may active agent is applied using any of a variety of known meth either be incorporated into the dry or lyophilized product by ods including, for example, applying a powder, spray-drying the manufacturer of the product or by the consumer during the probiotic onto the tea bag or coffee beans, or soaking the preparation. These dry or lyophilized products include, but tea bag or coffee beans in a solution containing the probiotic. are not limited to: tea bags, coffee (e.g., “freeze-dried' or Optionally, the Bacillus bacterium is applied prior to making ground), hot beverage condiments/flavorings and creamers, the tea bag. Alternatively, the Bacillus bacterium is applied and the like. US 2009/0232941 A1 Sep. 17, 2009

Example 1 37° C. and incubated half for 20 minutes the other half for 120 minutes. After 20 and 120 minutes incubation, respectively, Preparation of Bacillus coagulans Cultures the samples were mixed to uniformity and pipet 1 ml into 9 ml 0049 Bacillus coagulans Hammer bacteria (ATCC of sterile phosphate buffer pH 7.2. After all 12 samples from Accession No. 31284) was inoculated and grown to a cell each time point were placed into test tubes containing sterile density of about 10 to 10 cells/ml in nutrient broth contain phosphate buffer, serial dilutions were made until 6 tubes had ing 5 g Peptone, 3 g Meat extract, 10-30 mg MnSO, and been used for each sample. The final dilution for the final two 1,000 ml distilled water, adjusted to pH 7.0, using a standard test tubes were 3x10" and 3x10, which gave a count of airlift fermentation vessel at 30° C. The range of MnSO roughly 300 and 30 CFU, respectively. The final 2 test tubes acceptable for sporulation is 1 mg/l to 1 g/l. The vegetative from each sample were placed into 70° C. water bath for 30 cells can actively reproduce up to 45° C., and the spores are minutes. After 30 minutes, they were cooled immediately to stable up to 90° C. After fermentation, the B. coagulans 45° C. Three sterile petri plates per tube were set out. 1.0 ml bacterial cells or spores are collected using standard methods from the heat-treated tube was added into each petri plate, (e.g., filtration, centrifugation) and the collected cells and then 15 ml of sterile molten GYE Agar medium (at 45° C.) spores can be lyophilized, spray-dried, air-dried or frozen. As was poured into each of the petri plates and mixed thoroughly. described herein, the supernatant from the cell culture is When solidified, the plates were incubated in an inverted collected and used as an extracellular agent Secreted by B. position for 48 hours at 40°C. The individual colonies were Coagulans. counted. Results were expressed as CFU per gram as shown 0050. A typical yield from the above culture is in the range in the table below. 1.0E+10=1.0x10' of about 10 to 10" viable spores and more typically about 100 to 150 billion cells/spores per gram before drying. Spores TABLE 1 maintain at least 90% viability after drying when stored at 20 Minutes 120 Minutes room temperature for up to ten years, and thus the effective Incubation Incubation shelf life of a composition containing B. coagulans Hammer Spore Count, Spore Count, spores at room temperature is about 10 years. Sample CFU gram CFU gram Normal Saline - A 1.90E-10 188E-10 Example 2 Normal Saline - B 2.12E-10 2.OOE-10 Normal Saline - C 1.64E-10 2.06E-10 Preparation of Bacillus coagulans Spores Average 189E-10 198E-10 Saline pH 1.0 - D 2O8E--09 S.98E--O7 0051. A culture of dried B. coagulans spores was prepared Saline pH 1.0 - E 1.47E--09 O.OOE--OO as follows. Ten million spores were inoculated into a one liter Saline pH 1.0 - F 3.59E-09 O.OOE--OO culture containing 24 g potato dextrose broth, 10 g of enzy Average 2.38E--09 1.99E-07 Saline pH 2.0 - G 3.63E--09 3.46E--09 mic-digest of poultry and fish tissue, 5 g of FOS and 10 g Saline pH 2.0 - H 4.47E-09 2.48E--09 MnSO. The culture was maintained for 72 hours under a high Saline pH 2.0 - I 3.58E--09 2.82E--09 oxygen environment at 37° C. to produce culture having Average 3.89E-09 2.92E--09 about 150 billion cells per gram of culture. Thereafter, the Saline pH 3.0 - J 1.65E-10 1.13E-10 Saline pH 3.0 - K 1.35E-10 1.11E-10 culture was filtered to remove culture medium liquid, and the Saline pH 3.0 - L. 180E-10 1.39E-10 bacterial pellet was resuspended in water and freeze-dried. Average 16OE-10 1.21E-10 The freeze-dried powder is then ground to a fine powder using standard good manufacturing practice (GMP). Example 3 Example 4 Bacillus coagulans Spore Survival Bacillus coagulans Spore Shock Survival Test 0052. This study was performed in order to determine the 0053. The purpose of the following study was to determine Survivability rate of Bacillus coagulans spores as they pass the survivability rate of GBI-30 (Bacillus coagulans-30; through the stomach. Samples of Bacillus coagulans spores BC) after steeping with tea for 5 minutes followed by sub were subjected to a simulated gastric environment for varying jection to a simulated gastric environment (e.g., pH 2.0) for 2 lengths of time in order to attain their survivability rate. First, hours. Samples of GBI-30 were placed in boiling water along a homogeneous sample of raw material Bacillus coagulans of with a tea bag (Celestial Seasonings.(R)—Authentic Green at least 12 grams was prepared. Saline Solution at pH 1 was Tea), and steeped for 5 minutes. They were then subjected to prepared using 3N HCl (150 mls each into six 250 ml media a simulated gastric environment for 2 hours in order to deter bottles) and sterilized. Additional saline solutions with pH 2 mine their survivability rate. The results are detailed below. and 3 were prepared similarly, resulting in 6 sterile 250 ml 0054) One liter of saline solution (pH 2.0 using 3N HCl) bottles, each containing 150 ml pH adjusted saline. Six sterile and 150 ml of normal saline solution was prepared. Saline 250 ml media bottles each containing 150 ml normal saline solution (90 mls; pH 2.0) was placed into each of six 250 ml solution were prepared and sterilized. Phosphate buffer (~400 media bottles and sterilized. About 100 ml phosphate buffer ml) was prepared at pH 7.2. Test tubes (24) were prepared and (pH 7.2) was prepared. Test tubes (3) containing 9 ml of sterilized, each containing 9 ml of phosphate buffer pH 7.2. phosphate buffer (pH 7.2) were prepared and sterilized. Nine Test tubes (120) were prepared, each containing 9 ml of test tubes containing 9 ml of normal Saline were prepared and normal saline. GYE agar medium was prepared and sterilized sterilized. Sterile GYE agar medium was prepared and cooled and cooled to 45° C. in a water bath. Samples (24) of raw to 45° C. in a water bath. Three samples of raw material (16 material were weighed, each ~500 milligrams (equivalent to billion/gram), were weighed (each ~62.5 milligrams; GBI 10 billion spores). The samples were added to media bottles at 30). US 2009/0232941 A1 Sep. 17, 2009

0055 Six samples were prepared as follows. Drinking 7. The beverage composition of claim 1, wherein said water was boiled and 200 ml boiling water was poured into a dehydrated vegetative matter is obtained from a species other 400 ml beaker which contained 1 teabag and 62.5 mg raw than Camelia sinensis. material (GBI-30). The teabag was steep for 5 minutes. The 8. The beverage composition of claim 7, wherein said teabag was removed and the solution was mixed well and 10 beverage composition is herbal tea. ml was placed into 90 ml of saline solution (pH 2.0). The 9. The beverage composition of claim 8, wherein said samples incubated for 2 hours at 37°C. The solution was then herbal tea is rosehip tea, chamomile tea, jiaogulan tea, pep mixed to uniformity and 1 ml was placed into 9 ml of sterile permint tea, rooibos tea, ginger tea, ginseng tea, or lemon phosphate buffer (pH 7.2). Three serial dilutions of 1 ml into grass tea. 9 ml of sterile saline solution were prepared. The final count 10. The beverage composition of claim 1, wherein said was about 5x10' (50 CFU). The final 3 test tubes from each isolated Bacillus coagulans is Bacillus coagulans hammer sample were plated. The individual colonies were counted. strain Accession No. ATCC 31284. The results of this experiment are listed in the chart below. 11. The beverage composition of claim 1, wherein said These data indicate that Bacillus coagulans spores survive in isolated Bacillus coagulans is selected from the group con the gastric environment after consumption of the beverage sisting of GBI-30 strain (ATCC Designation Number PTA compositions described herein. 6086), GBI-20 strain (ATCC Designation Number PTA 6085), and GBI-40 strain (ATCC Designation Number PTA TABLE 2 6087). 12. The beverage composition of claim 1, wherein said 2hrs Spore Count, Survival isolated Bacillus coagulans is in the form of a spore. (a)37° C. CFU Total Rate 13. The beverage composition of claim 12, wherein said 1. 1.44E--08 13.0% Bacillus coagulans spores activate upon contacting hot liq 2 1.84E--08 17.2% uid. 3. 2.16E--08 20.9% 14. The beverage composition of claim 13, wherein said 1.81E--08 17.0% hot liquid is water. 15. The beverage composition of claim 1, wherein said 0056. In another set of experiments, tea bags containing isolated Bacillus coagulans is in the form of a vegetative cell. GBI-30 were placed into boiling water and the tea was 16. The beverage composition of claim 1, wherein said steeped for four minutes. Cell counts were performed. About isolated Bacillus coagulans is in the form of a mixture of 65% of the Bacillus coagulans bacteria survived. These data vegetative cells and spores. indicate that Bacillus coagulans spores retain viability in the 17. A beverage composition comprising isolated Bacillus beverage compositions described herein. coagulans bacterium and one or more non-bacterial ingredi What is claimed is: ents selected from the group consisting of coffee beans or 1. A beverage composition comprising an isolated Bacillus fragments thereof, coffee powder, chocolate powder, and coagulans bacterium or spore and one or more non-bacterial cocoa powder. ingredients, wherein said one or more non-bacterial ingredi 18. The beverage composition of claim 17, wherein said ents comprise dehydrated vegetative matter. beverage composition is coffee, hot chocolate, or hot cocoa. 2. The beverage composition of claim 1, wherein said 19. The beverage composition of claim 18, wherein said dehydrated vegetative matter is obtained from Camelia sin beverage composition is instant coffee or brewable coffee. ensis. 20. The beverage composition of claim 19, wherein said 3. The beverage composition of claim 2, wherein said beverage composition is decaffeinated coffee. dehydrated vegetative matter is selected from the group con 21. The beverage composition of claim 17, wherein said sisting of processed leaves, buds, roots and twigs. isolated Bacillus coagulans is in the form of a spore. 4. The beverage composition of claim 3, wherein said 22. The beverage composition of claim 21, wherein said beverage composition is green tea, black tea, oolong tea, Bacillus coagulans spores activate upon contacting hot liq yellow tea, or white tea. uid. 5. The beverage composition of claim 4, wherein said 23. The beverage composition of claim 22, wherein said beverage composition is instant tea or brewable tea. hot liquid is water. 6. The beverage composition of claim 5, wherein said beverage composition is decaffeinated tea.