Author: Gertrude Ruiz (page 1 of 1)


Animal Health

In the United States alone, there are over 142 million cattle, 60 million hogs, 8 billion chickens and 270 million turkeys. Livestock producers are forever looking for strategies to improve feed-to-weight ratios (the amount of feed necessary to add one pound) and alleviate the adverse environmental effects that are associated with confined animal feed operations.Ganeden’s patented strains of probiotic organisms improve the digestive health of livestock and is proving effective at:

  • Reducing overall cost of feeding
  • Improving weight gain
  • Improving feed conversion
  • Reducing gut pathogens

Ganeden is currently conducting multiple animal health studies with applications including:

  • Broiler chickens
  • Calves
  • Dairy Cattle
  • Piglets
  • Grow finish pigs

To learn more about Ganeden’s animal health applications, please


Food & Beverage

Food Facts

The estimated size of the global functional food market is between $30 – $50 billion (Mintel and Euromonitor, 2004).

Most market analysts agree that the worldwide functional food market is growing steadily with growth rates around 8% per annum.

GanedenBC30 for the Food & Beverage Industry

There simply is no better probiotic for food and beverage applications than GanedenBC30 (Bacillus coagulans GBI-30, 6086). No other probiotic has the ability to withstand the rigors of processing as well as GanedenBC30. Plus – GanedenBC30 has attained self-affirmed GRAS status.

Healthy foods and beverages are a major factor in the mainstream food and beverage industry. Healthy foods grew 7-8% in 2004 and 2005 while the mainstream food industry grew only 1-2%. Sales of functional, natural, organic and lesser-evil foods and beverages accounted for $110 billion in U.S. food product sales in 2005, or 20% of total food sales, according to Nutrition Business Journal (Oct/Nov 2005). Health foods are forecasted to reach 24% of total food sales in 2010.

This trend towards healthy foods and beverages is even more pronounced when the spotlight is on probiotic products. It has long been known that refrigerated dairy products were an ideal delivery mechanism for probiotics, but now consumers want more than yogurt. That’s where the challenge begins. Most probiotics require refrigeration to achieve acceptable shelf lives excluding a huge portion of the food and beverage market. Especially as it relates to shelf stable, dry foods, probiotic options are limited.

That is, until Ganeden introduced its strains to the market. Imagine being able to bake probiotics directly into foods, use probiotics in products requiring hot water for preparation and utilize probiotics in drink mixes with two year shelf lives.

Below is just a small sample of some of the types of products that are currently being developed utilizing GanedenBC30

  • Milk
  • Yogurt
  • Chocolate bars
  • Granola bars
  • Protein bars
  • Baked muffins
  • Brewed tea and coffee
  • Iced teas and dry drink mixes


\\ Probiotic Supplements

GanedenBC30™ is an ideal probiotic ingredient for use in the manufacturing of probiotic supplements. The proven safety and efficacy of GanedenBC30 makes a compelling argument for its inclusion in supplements, including probiotic supplements, but there are additional distinct advantages over other probiotic strains. Namely, the viability of the strains allow for its use in manufacturing applications that are impossible with strains of lactobacillus, acidophilus or bifidobacteria. Some of these applications include:

    • • Tableting
    • • Chews
    • • Drink mixes
    • • Effervescent tablets


  • • Liquid suspensions

Plus the use of GanedenBC30 ensures stability and extended shelf lives. The need for expensive, multilayer packaging, refrigeration and massive overages in formulation are eliminated with GanedenBC30.

    • GanedenBC


    •  can be formulated into:


    • • Vitamin and mineral supplements
    • • Specialty dietary supplements


    • • Sports and performance products such as protein powders and bars


  • • Medical foods
  • • Meal replacement products


Contact us about licensing opportunities »

About Probiotic Supplements

The probiotics market is growing at nearly a14% rate, with rising interest continuing for probiotic supplements. (Frost & Sullivan global growth consulting company)

From the day we were born our digestive tracts have been introduced to a steady stream of bacteria – some good bacteria, some harmful. A healthy digestive system is paramount to overall health and the key is maintaining a healthy balance of positive bacteria. Many factors, such as a poor diet or change in diet, age, medication, travel, antibiotic use and stress can disrupt our intestinal balance and decrease the level of good bacteria. Probiotic supplements have been shown, to, for example, help regulate the digestive system, strengthen the immune system and help reduce inflammation.


\\ Good Bacteria – About GanedenBC30

GanedenBC30 is the trademarked brand name of the patented bacteria strain Bacillus coagulans GBI-30, 6086. It is a Gram-positive spore-forming bacterium that, once germinated, produces L+ lactic acid, supporting good bacteria in the gut, displacing non-beneficial bacteria. A high-survivability probiotic, or good bacteria, GanedenBC30 has many inherent physical properties that make it superior to other traditional probiotic organisms such as lactobacillus, acidophilus and bifidobacteria.

Click here to learn more about Probiotic foods.

GanedenBC30 is a spore-forming probiotic bacterium, meaning that inside the bacterial cell is a hardened structure, or spore, which is analogous to a seed. This spore safeguards the cell’s genetic material from the heat and pressure of manufacturing processes, challenges of shelf life and the acid and bile it is exposed to during transit to the digestive system. Once it is safely inside the small intestine, the viable spore is then able to germinate and produce new vegetative cells or good bacteria. Other ‘traditional’ probiotic organisms, such as lactobacillus, acidophilus and bifidobacteria are not able to form these protective spores, making them vulnerable to heat, pressure, shelf life variables and the acid and bile challenges of the digestive system.

The spore-forming nature of GanedenBC30 provides superior viability and excellent stability, making it an ideal choice for product development, compared to other probiotic bacteria strains, such as lactobacillus, acidophilus and bifidobacteria. GanedenBC30 has been proven to be extremely hearty and is self-affirmed GRAS for use in food and beverages. It requires no refrigeration and can be formulated into products to have up to a two-year shelf life. GanedenBC30 has been shown to help support the immune system and the digestive system by colonizing the intestines.

GanedenBC30 withstands high temperature processes such as baking and boiling, low temperature processes such as freezing and refrigeration and high pressure applications like extrusion and roll forming. In short, GanedenBC30 is the probiotic that can take it.


\\ Probiotic Foods

There is a multi-billion dollar worldwide market for probiotics and it continues to be one of the fastest growing functional food and beverage categories. According to, Americans spent more than $27 billion on functional foods and beverages in 2007.

Traditionally, refrigerated dairy products had been the preferred delivery mechanism for probiotic cultures, but consumers now want more than yogurt. The challenge has been in choosing a strain of probiotic cultures that can flourish outside the traditional dairy market. In the past, most probiotic foods required refrigeration to achieve acceptable shelf lives, thus excluding a huge segment of the food and beverage market. Especially as it relates to shelf-stable dry foods, probiotic options are limited.

Probiotic Cultures

Ganeden’s patented, probiotic cultures, specifically its primary probiotic strain, GanedenBC30®, can easily be added to many food and beverage formulations. GanedenBC30 has unique characteristics that make it an ideal choice for probiotic food and beverage applications. GanedenBC30 has shown to be much heartier than other probiotic strains as its spore-forming nature makes it the only probiotic that survives rigorous mixing, baking and manufacturing processes such as high pressure, high heat and freezing conditions.

GanedenBC30 is self-affirmed GRAS and Kosher-certified and is a high-survivability probiotic that is extremely viable, stable and effective. It can be formulated into a variety of probiotic foods and beverages such as:

    • • Baked goods
    • • Nutrition bars
    • • Soup mixes
    • • Hot and cold beverages
    • • Drink mixes


  • • Prepared foods
  • • Dairy (milk, yogurt)
  • • Confectionary products


\\ Probiotic Technology 

Ganeden Biotech is a science-driven organization dedicated to meeting the probiotic needs of markets that have otherwise been unmet by traditional solutions. Ganeden Labs, the company’s licensing and development division, makes proprietary, patented probiotic technology available for use in innovative products in a broad range of applications including functional probiotic foods and beverages, topical applications and feed additives for use in animal health and livestock production.

Ganeden’s probiotic bacteria, specifically its core strain GanedenBC30®, are self-affirmed GRAS and very effective in surviving most manufacturing proccesses. It has been shown to support the digestive system and immune system.

The company’s state-of-the-art research and development facility, located in Miami, Florida, is one of the most advanced probiotic technological research laboratories in the world. Guided by company founder and Chief Scientific Officer Sean Farmer, a leading microbiologist and fermentation specialist, Ganeden’s R&D; organization has capabilities ranging from strain selection and genetic identification to product development support and stability testing. By working in partnership with licensees, Ganeden’s research team works to ensure the most stable, efficacious probiotic products available.

Ongoing research and clinical studies are integral to the mission of Ganeden Labs. Leading members of the scientific and medical communities support the company’s probiotic technology and are working to advance science and discover new and useful applications of Ganeden’s unique strains.

Published Studies

Bacillus coagulans GBI-30, 6086 limits the recurrence of Clostridium difficile-Induced colitis following vancomycin withdrawal in mice
Gut Pathogens, 2012, 4:13
Leo R Fitzpatrick, Jeffrey S Small, Wallace H Greene, Kelly D Karpa, Sean Farmer and David Keller

A review of probiotics studies in HIV research suggests improved immunological presentation and preservation of viral host restrictive factors of TH17 in HIV patients
Retrovirology, 2012, 9(Suppl 1):P22
M Selbovitz, Keller, Miller, Moore, Farmer and Bray

Probiotic metabolites from Bacillus coagulans GanedenBC30® support maturation of antigen-presenting cells in vitro
World Journal of Gastroenterology, 2012, 18(16): 1875–1883.
Kathleen F Benson, Kimberlee A Redman, Steve G Carter, David Keller, Sean Farmer, John R Endres and Gitte S Jensen

Impact of GanedenBC30 (Bacillus coagulans GBI-30, 6086) on population dynamics of the human gut microbiota in a continuous culture fermentation system
International Journal of Probiotics and Prebiotics, 2011, 6 (1): 65-72.
Harue Honda1, Lesley Hoyles1, Glenn R. Gibson2, Sean Farmer3, David Keller3 and Anne L. McCartney1

Bacillus Coagulans GBI-30 (BC30) improves indices of Clostridium difficile-Induced colitis in mice
Gut Pathogens, 2011, 3:16
Leo R Fitzpatrick1, Jeffrey S Small1, Wallace H Greene2, Kelly D Karpa1 and David Keller3

One-Year Chronic Oral Toxicity With Combined Reproduction Toxicity Study Of A Novel Probiotic, Bacillus Coagulans, As A Food Ingredient
Food and Chemical Toxicology Article in Press
J.R. Endresa, I. Qureshia, T. Farberb, J. Hauswirthc, G. Hirkad, I. Pasicsd, A.G. Schaussa

Use Of A Continuous Culture Fermentation System To Investigate The Effect Of GanedenBC30 Bacillus Coagulans GBI-30, 6086) Supplementation On Pathogen Survival In The Human Gut Microbiota
Anarobe 2011, 17 (1): 36-42
H. Hondaa, G.R. Gibsona, S. Farmerb, D. Kellerb, A.L. McCartneya

Bacillus Coagulans As A Probiotic.
Food Science & Technology Bulletin: Functional Foods 2010, 7 (7): 103-109
D. Keller1, S. Farmer1, A.L. McCartney2, G. Gibson2

A Controlled Clinical Trial To Evaluate The Effect of GanedenBC30 On Imunological Markers.
Methods and Findings in Experimental and Clinical Pharmacology 2010, 32(2): 129-132
M. Kimmel1, D. Keller2, S. Farmer2, D.E. Warrino3

GanedenBC30TM Cell Wall And Metabolites: Anti–inflammatory And Immune Modulating Effects In vitro.
BMC Immunology 2010, 11:15
Gitte S Jensen1, Kathleen F Benson1, Steve G Carter1, John R Endres2*

Bacillus coagulans : A Viable Adjunct Therapy For Relieving Symptoms Of Rheumatoid Arthritis According To A Randomized, Controlled Trial.
BMC Complementary and Alternative Medicine 2010, 10:1
David R Mandel1*, Katy Eichas2, Judith Holmes1

Effects Of A Proprietary Bacillus Coagulans Preparation On Symptoms Of Diarrhea–Predominant Irritable Bowel Syndrome.
Methods Find Exp Clin Pharmacol 2009; 31(10): 655–659
B.J. Dolin

Survival And Metabolic Activity Of The GanedenBC30Strain Of Bacillus Coagulans In A Dynamic In Vitro Model Of The Stomach And Small Intestine
Beneficial Microbes, 2010; 1(1): 31–36
A.J.H Maathuis1, D. Keller2, S. Farmer2

A Prospective, Randomized, Double–blind, Placebo–controlled Parallel–group Dual Site Trial To Evaluate The Effects Of A Bacillus Coagulans–based Product On Functional Intestinal Gas Symptoms
BMC Gastroenterology, 2009, 9:85
Douglas S Kalman*1, Howard I Schwartz1, Patricia Alvarez2, Samantha Feldman1, John C Pezzullo1 and Diane R Krieger1

Bacillus Coagulans Significantly Improved Abdominal Pain And Bloating In Patients With IBS
Postgraduate Medicine, 2009; 121(2): 119–124
Larysa Hun

A Patented Strain Of Bacillus Coagulans Increased Immune Response To Viral Challenge
Postgraduate Medicine, 2009; 121(2): 114–118
Mira Baron

Safety Assessment Of A Proprietary Preparation Of A Novel Probiotic, Bacillus Coagulans, As A Food Ingredient
Food and Chemical Toxicology, 2009; 47: 1231–1238
J.R. Endresa,*, A. Clewella, K.A. Jadea, T. Farberb, J. Hauswirthc A.G. Schaussa