CROSS-REFERENCE TO RELATED PATENT APPLICATIONS

[1] This specification claims priority to ETS Provisional Patent Application No. 62/629,173 filed February 12, 2018 and European Patent Application No. EP18161269.8 filed March 12, 2018. The entire text of each of the above-referenced patent applications is incorporated by reference into this specification.

FIELD

[2] This specification relates to compositions and processes useful for stabilizing and preserving bacteria, particularly Bifidobacteria.

BACKGROUND

[3] Bifidobacteria are gram-positive, non-acid-fast, non-spore-forming, non- motile, catalase negative rods of irregular shape. They are generally anaerobic

chemoorganotrophs that metabolize a variety of carbohydrates through fermentation to produce organic acids but not gas (Scardovi, 1986). Bifidobacteria have been isolated from multiple sources, including food, sewage, insects, the human oral cavity and the guts of both humans and animals (Lamendella et al. 2008). Some species have been isolated from both human and animal guts, showing the ability to grow in different hosts. Other species have only been isolated from the gut of certain animal species ( e.g ., rabbits, cows and chickens), demonstrating a highly specialized adaptation to specific ecological environments (Turrani et al 2009a; 2009b; Ventura et al. 2011). This highly evolved adaptation to growth in the gut is illustrated by the fact that strains can ferment complex carbohydrates for growth that are not digestible by the host (Schell, 2002; Locascio et al. 2010; Pokusaeva et al., 2011). Genetic analysis has revealed numerous oligosaccharide transporters and glycosyl hydrolases that can account for up to 10% of the genomic content of some strains (Ventura et al., 2007).

[4] Bifidobacterium animalis subsp. lactis Bi-07 (also known as

“ Bifidobacterium lactis Bi-07” or“B. lactis Bi-07” or“Bi-07”) is a particular

Bifidobacteria strain which is publicly available, has been well characterised in the art and deposited at the American Type Culture Collection (ATCC) as Strain SD5220 (see, e.g., Stahl and Barrangou 2009)). [5] It is well known that Bifidobacteria are useful inhabitants of the human intestine. In the intestine, these bacteria generally produce, for example, lactic acid and acetic acid, which lower the pH in the intestinal tract. Consequently, they tend to be beneficial for precluding local settlement of pathogenic organisms.

[6] Bifidobacteria are often used as part of probiotic compositions, which aim to modulate the composition of a host’s internal flora to improve the host’s health through, for example, the enhancement of general host defences, as well as education and modulation of the immune system. Examples of probiotic compositions include foods, such as dairy products, and dietary supplements. Species of Lactobacilli and

Bifidobacteria are the most widely used probiotic bacteria added to commercial bioactive products (Yang et al. 2008), with one of the most important commercial species being B. lactis (Oberg et al. 2011).

[7] In addition, Bifidobacteria also have been reported to have beneficial effects in clinical backgrounds. For example, US9055763 discusses the use of B. lactis Bi-07 to treat gastrointestinal disorders.

[8] Demand for products made using and/or comprising Bifidobacteria continues to increase worldwide. The stability of Bifidobacteria , in particular B. lactis Bi- 07, as currently produced, tends to be inconsistent. Thus, there is a need for compositions comprising Bifidobacteria that, for example, exhibit greater stability following stressful processes necessary for long-term storage such as freezing and freeze-drying.

SUMMARY

[9] Briefly, this specification discloses, in part, compositions for stabilizing probiotic bacteria, such as Bifidobacteria. The composition comprises a carbohydrate substrate, a potassium salt and a plant-based food oil. This specification also discloses, in part, processes for making and using such compositions.

[10] In some embodiments, the composition for stabilizing probiotic bacteria also comprises one or more protein rich substrates.

[11] In some embodiments, the composition for stabilizing probiotic bacteria also comprises one or more dietary fibre rich substrates.

[12] In some embodiments, the composition for stabilizing probiotic bacteria also comprises a second carbohydrate substrate. [13] This specification also discloses, in part, a matricial microencapsulation (“MME”) formulation comprising a probiotic bacterial culture and a composition for stabilizing probiotic bacteria as disclosed in this specification.

[14] In some embodiments, at least 60% (by weight) of the components of the formulation are in liquid form.

[15] This specification also discloses, in part, a process for preserving a probiotic bacterial culture, such as a Bifidobacteria culture. In some embodiments, the process comprises:

admixing a probiotic bacterial culture with a composition for stabilizing probiotic bacteria as disclosed in this specification to form an MME formulation as disclosed in this specification, and

subjecting the formulation to lyophilization.

[16] In some embodiments, the probiotic bacterial culture is in the form of a frozen pellet before the admixing step. In some such embodiments, the frozen pellet is melted before the admixing step.

[17] In some such embodiments, at least a portion of the drying cycle during lyophilization is conducted using a low pressure drying cycle having a pressure of from 50 to 150 mTorr and a temperature of from 2 to 32°C. In some embodiments, essentially all ( e.g ., 90%) the drying cycle during lyophilization is conducted at a pressure of from 50 to 150 mTorr and a temperature of from 2 to 32°C. In some embodiments, all the drying cycle during lyophilization is conducted at a pressure of from 50 to 150 mTorr and a temperature of from 2 to 32°C.

[18] In some embodiments, at least a portion of the drying during lyophilization is conducted using a high pressure drying cycle having a pressure of from 900 to 1100 mTorr and a temperature of from 22 to 28°C. In some embodiments, essentially all (e.g., 90%) the drying during lyophilization is conducted at a pressure of from 900 to 1100 mTorr and a temperature of from 22 to 28°C. In some embodiments, all the drying during lyophilization is conducted at a pressure of from 900 to 1100 mTorr and a temperature of from 22 to 28°C.

[19] This specification also discloses, in part, a lyophilized probiotic composition prepared by a process disclosed in this specification. In some embodiments, the lyophilized probiotic composition has at least 20% cell survival when stored for at least 30 days at a storage temperature of at least 38°C and/or at least 10% cell survival when stored for at least 60 days at a storage temperature of at least 38°C.

[20] This specification also discloses, in part, a process for preparing a food product, dietary supplement or medicament. The process comprises admixing an excipient with probiotic bacteria prepared by a process described in this specification.

[21] This specification also discloses, in part, a process for preparing a food product, dietary supplement or medicament. The process comprises admixing a prebiotic with probiotic bacteria prepared by a process described in this specification.

[22] This specification also discloses, in part, a process for preparing a food product. The process comprises admixing a food ingredient with probiotic bacteria prepared by a process described in this specification.

[23] In some of the above embodiments, the probiotic bacteria comprises Bifidobacteria.

[24] In some of the above embodiments, the Bifidobacteria comprises B. lactis.

[25] In some of the above embodiments, the Bifidobacteria comprises B. lactis

Bi-07.

[26] Further benefits of the teachings of this specification will be apparent to one skilled in the art from reading this specification.

BRIEF DESCRIPTION OF THE FIGURES

[27] Figure 1 shows the physical appearance of lyophilized pellets of B. lactis Bi-07 after a high pressure (-1000 mTorr) drying cycle (Left Hand Side) or a low pressure (-100 mTorr) drying cycle (Right Hand Side).

[28] Figure 2 shows an SEM image of lyophilised B. lactis Bi-07 when in a formulation with 30% sucrose & potassium phosphate control cryoprotectant (SKP cryoprotectant).

[29] Figure 3 shows an SEM image of lyophilised B. lactis Bi-07 when in a formulation comprising sucrose and a potassium buffer but without any plant-based food oils.

[30] Figure 4 shows an SEM image of lyophilised B. lactis Bi-07 when in a formulation comprising sucrose, a potassium buffer and canola oil. DETAILED DESCRIPTION

[31] This detailed description is intended to acquaint others skilled in the art with Applicant’s invention, its principles, and its practical application so that others skilled in the art may adapt and apply Applicant’s invention in its numerous forms, as they may be best suited to the requirements of a particular use. This detailed description and its specific examples, while indicating certain embodiments, are intended for purposes of illustration only. This specification, therefore, is not limited to the described embodiments, and may be variously modified.

Stabilising composition

[32] In a broad aspect, this specification discloses a composition for stabilizing probiotic bacteria comprising:

i) a carbohydrate substrate (also sometimes identified in this specification as“a first carbohydrate”),

ii) a potassium salt, and

iii) a plant-based food oil.

[33] In some embodiments, the probiotic bacteria is Bifidobacteria. In some embodiments, the Bifidobacteria is B. lactis. In some embodiments, the Bifidobacteria is B. lactis Bi-07.

[34] The term“carbohydrate” as used in this specification refers to a class of various, usually neutral compounds consisting of carbon, hydrogen and oxygen. The term “carbohydrate substrate” refers to any molecule or composition which provides a source of carbohydrates for a composition disclosed in this specification.

[35] In some embodiments, the carbohydrate substrate comprises one or more di saccharide sugars.

[36] In some embodiments, the carbohydrate substrate comprises trehalose.

[37] In some embodiments, the carbohydrate substrate comprises sucrose.

[38] In some embodiments, the carbohydrate substrate comprises lactose.

[39] In some embodiments, the carbohydrate substrate comprises a sweet whey.

[40] As used in this specification, "whey" refers to the liquid remaining after milk has been curdled and strained. It may be "sweet" or "acid", and contains mainly lactose in water, with minerals and protein. [41] The term "whey protein" refers specifically to the protein component of whey. It is typically a mixture of beta-lactoglobulin (-65%), alpha-lactalbumin (-25%), and serum albumin (-8%)

[42] In some embodiments, the carbohydrate substrate comprises one or more oligosaccharides and/or polysaccharides. In some embodiments, the one or more oligosaccharide and/or polysaccharides is/are selected from maltodextrin, cello-dextrin and inulin.

[43] In some embodiments, the carbohydrate substrate comprises a processed carbohydrate selected from high fructose com syrup, grape juice extract, pine apple juice concentrate, cranberry pomace, apple pomace and beet sugar extract.

[44] In some embodiments, the carbohydrate substrate comprises a fermented carbohydrate selected from corn steep liquor and molasses.

[45] “Potassium buffer salt” as used in this specification, refers to an ionic compound comprising potassium and suitable for use in a buffer solution. In some embodiments, the potassium buffer salt is selected from monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, mono potassium citrate, dipotassium citrate, potassium acetate, potassium formate, potassium aspartate, potassium lactate, potassium ascorbate and potassium caseinate. In some embodiments, the potassium buffer salt is dipotassium phosphate. In some embodiments, a mixture of two or more potassium buffer salts are used.

[46] As used in this specification, the term "plant-based food oil" refers to an oil suitable for human consumption and derived from plants. Oils, as known in the art, are generally compositions made up of triacylglycerides. In some embodiments, the plant- based food oil can have a smoke point of at least l60°C. A“smoke point” is a

temperature at which an oil begins to break down to glycerol and free fatty acids, and begins to lose flavor and nutritional value. Plant-based food oils that can be used in the compositions disclosed in this specification generally include, for example, canola oil, corn oil, mustard oil, olive oil, palm oil, palm kernel oil, peanut oil, safflower oil, sesame oil, soybean oil, almond oil, cottonseed oil, grape seed oil, sunflower oil, and mixtures thereof.

[47] In some embodiments, the plant-based food oil is selected from flax oil, canola oil, soybean oil, coconut oil, olive oil, and sunflower oil.

[48] In some embodiments, the plant-based food oil is canola oil.

[49] In some embodiments, the plant-based food oil is flax oil. [50] As used in this specification,“flax oil”, also known as linseed oil or flaxseed oil, refers to colorless to yellowish oil obtained from the dried ripe seeds of the flax plant (Linum usitatissimum).

[51] As used in this specification,“sunflower oil” refers to non-volatile oil made from sunflower {Helianthus annuus) seeds, typically by compressing the seeds.

[52] As used in this specification,“olive oil” refers to the oil obtained from olives (the fruit of Olea europaea). Typically, the oil produced by pressing whole olives.

[53] As used in this specification,“soybean oil” refers to oil extracted from soybean seeds ( Glycine max).

[54] As used in this specification,“coconut oil” refers to oil extracted from the kernel or meat of matured coconuts harvested from a coconut palm ( Cocos nucifera).

[55] As used in this specification,“canola oil” refers to oil derived from seeds of a cultivar of either Rapeseed ( Brassica napusL.) or field mustard ( Brassica campestris L. or Brassica Rapa var. ).

[56] In some embodiments, the composition for stabilizing probiotic bacteria further comprises a protein rich substrate.

[57] The term“protein rich substrate” refers to any molecule or composition which provides a source of protein and/or amino acids for a composition disclosed in this specification. In some embodiments, the protein rich substrate comprises at least 10% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 20% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 30% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 40% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 50% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 60% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 70% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 80% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises at least 90% (by weight) proteins and/or amino acids. In some embodiments, the protein rich substrate comprises 100% proteins and/or amino acids.

[58] Various suitable protein rich substrates are generally known in the art and commercially available. [59] In some embodiments, the protein rich substrate is selected from sweet whey, whey protein, Soybean protein, Cocoa, brown rice protein, Fenugreek seed powder, whole egg protein, egg white protein, Zein protein (for example, Zein protein derived from corn), pea protein and hemp seed powder.

[60] In some embodiments, the protein rich substrate comprises hemp seed powder.

[61] In some embodiments, the composition for stabilizing probiotic bacteria further comprises a dietary fiber rich substrate.

[62] The term“dietary fiber rich substrate” refers to any molecule or composition which provides a source of dietary fiber for the composition disclosed in this specification. Dietary fibers are well known in the art and include compounds, usually derived from plants, which resist human digestive enzymes, such as lignin, some polysaccharides, inulin, some forms of resistant starch and inulin. In some embodiments, the dietary fiber rich substrate comprises at least 10% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 20% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 30% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 40% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 50% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 60% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 70% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 80% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 90% (by weight) dietary fiber compounds. In some embodiments, the dietary fiber rich substrate comprises at least 100% dietary fiber compounds.

[63] Various suitable dietary fiber rich substrates are generally known in the art and commercially available.

[64] In some embodiments, the dietary fiber rich substrate is selected from hemp seed powder, oat flour and ground flax seed.

[65] In some embodiments, the dietary fiber rich substrate comprises hemp seed powder. [66] In some embodiments, the composition for stabilizing probiotic bacteria further comprises a second carbohydrate substrate (i.e., a carbohydrate in addition to the carbohydrate discussed above (the“first carbohydrate”)).

[67] In some embodiments, the second carbohydrate substrate comprises a complex carbohydrate composition derived from one or more fruits.

[68] In some embodiments, the second carbohydrate substrate is banana powder.

Microencapsulation formulation

[69] In a broad aspect, this specification provides a matricial

microencapsulation (MME) formulation comprising a probiotic bacterial culture and a composition for stabilizing probiotic bacteria as disclosed in this specification.

[70] In some embodiments, the probiotic bacterial culture comprises a culture of Bifidobacteria. In some embodiments, the Bifidobacteria is B. lactis. In some embodiments, the Bifidobacteria is B. lactis Bi-07.

[71] In some embodiments, the carbohydrate substrate is present in the MME formulation at a concentration of from 10% to 30% (by weight). In some embodiments, the carbohydrate is present in the formulation at a concentration of from 15% to 25% (by weight). In some embodiments, the carbohydrate is present in the formulation at a concentration of from 15% to 23% (by weight). In some embodiments, the carbohydrate is present in the formulation at a concentration of from 17% to 23% (by weight). In some embodiments, the carbohydrate is present in the formulation at a concentration of from 19% to 23% (by weight). In some embodiments, the carbohydrate is present in the formulation at a concentration of from 20% to 23% (by weight).

[72] In some embodiments, the potassium buffer salt is present in the MME formulation at a concentration of 2% or less (by weight). In some embodiments, the potassium buffer salt is present in the formulation at a concentration of no greater than 1.5% (by weight). In some embodiments, the potassium buffer salt is present in the formulation at a concentration of no greater than 1% (by weight). In some embodiments, the potassium buffer salt is present in the formulation at a concentration of no greater than 0.75% (by weight).

[73] In some embodiments, the plant-based food oil is present in the formulation at a concentration of up to 4.0% (by weight). In some embodiments, the plant-based food oil is present in the formulation is present at a concentration of from 0.5% to 4% (by weight). In some embodiments, the plant-based food oil is present in the formulation is present at a concentration of from 0.66% to 3.93% (by weight). In some embodiments, the plant-based food oil is present in the formulation at a concentration of from 0.66 % to 3.0% (by weight). In some embodiments, the plant-based food oil is present in the formulation at a concentration of from 0.66 % to 2.0% (by weight). In some embodiments, the plant-based food oil is present in the formulation at a concentration of from 1.0% to 2.0% (by weight). In some embodiments, the plant-based food oil is present in the formulation at a concentration of from 1.0% to 1.4% (by weight). In some embodiments, the plant-based food oil is present in the formulation at a concentration of from 1.3% to 1.4% (by weight).

[74] In some embodiments, at least 60% (by weight) of the components in the MME formulation are in liquid form. In some embodiments, at least 70% (by weight) of the components in the formulation are in liquid form. In some embodiments, at least 75% (by weight) of the components in the formulation are in liquid form. In some

embodiments, at least 80% (by weight) of the components are in liquid form.

[75] In some embodiments, the pH of the MME formulation is from about 5 to about 7. In some embodiments, the pH of the formulation is from about 6 to about 6.5.

[76] As the use of probiotic bacteria as a food supplement has become more widespread, there is an increasing need to be able to maintain the viability of the bacteria during storage, especially at room temperature, such that the convenience for the consumer and/or manufacturer is improved. Freezing and lyophilization (freeze-drying) are common techniques employed to maintain long term stability of probiotic bacteria. Both the processes, however, involve subjecting the bacteria to harsh temperatures and pressures, and, thus, can have adverse effects on at least the bacterial membrane integrity and protein structures, resulting in an overall decrease in viability. The

microencapsulation technologies discussed in this specification aim to protect the bacteria during exposure to such conditions and during dehydration.

[77] In some embodiments, the MME formulation is prepared by a process comprising blending a probiotic bacterial culture with a composition for stabilizing probiotic bacteria as disclosed in this specification.

[78] In some embodiments, the MME formulations is capable of improving the viability and stability of the probiotic bacterial culture when the formulation is subjected to lyophilization.

[79] In some embodiments, the MME formulations is capable of encapsulating the probiotic bacterial culture when subjected to lyophilization. [80] As used in this specification,“stable” and its derivative terms (e.g., stability, stabilize, etc.) refers to relative stability under storage (e.g, at 37°C or 38°C) after being subjected to lyophilization (also known as freeze-drying).

[81] In some embodiments, the probiotic bacterial culture is not stable before being part of the MME formulation.

[82] In some embodiments, the probiotic bacterial culture, after lyophilisation, can be characterized as exhibiting a cell survival of at least 20% when stored for 30 days at a temperature of 38°C and/or a cell survival of at least 10% when stored for 60 days at a temperature of 38°C.

Process for preserving

[83] In a broad aspect, this specification provides a process for preserving a probiotic bacterial culture, wherein the process comprises:

admixing the probiotic bacterial culture with a composition for stabilizing probiotic bacteria as disclosed in this specification to form an MME formulation as disclosed in this specification, and

subjecting the MME formulation to lyophilisation to form a lyophilized probiotic composition.

[84] In some embodiments, the probiotic bacterial culture is a culture of Bifidobacteria. In some embodiments, the Bifidobacteria is B. lactis. In some embodiments, the Bifidobacteria is B. lactis Bi-07.

[85] “Preserving” as used in this specification refers to increasing the stability e.g ., during storage) after a preservation process such as lyophilization.

[86] In some embodiments, the admixing of the probiotic bacterial culture with a composition for stabilizing probiotic bacteria is carried out using a blending process. Various suitable blenders are known in the art.

[87] In some embodiments, the blending occurs over a duration of from about 60 sec to about 300 sec.

[88] In some embodiments, the blending occurs over a duration of at least 90 sec.

[89] In some embodiments, the blending incorporates a cooling period between mixing. [90] In some embodiments, the temperature during and after blending is maintained at from about 20°C to about 38°C. In some embodiments, the temperature during and after blending is maintained at from about 24°C to about 30°C.

[91] “Lyophilization” (also known as freeze-drying or cryodessication) refers to a preservation technique generally well known in the art. In brief, following pre-treatment of a substance to form a formulation to be lyophilized, the formulation is generally first frozen, before being subjected to a vacuum. Under the vacuum, heat is typically applied such that the moisture in the formulation (in ice form) sublimes from the formulation. A secondary drying step may exist to remove any unfrozen water molecules, where the temperature is generally increased.

[92] In some embodiments, at least a portion of the drying during the lyophilization is carried out at a pressure of from about 50 to about 150 mTorr and a temperature of from 2 to 32°C (low pressure drying cycle). In some embodiments, at least a portion of the drying during the lyophilization is conducted at a pressure of from 75 to 125 mTorr and a temperature of from 2 to 32°C. In some embodiments, at least a portion of the drying during the lyophilization is conducted at a pressure of about 100 mTorr and a temperature of from 2 to 32°C. In some embodiments, essentially all (e.g, 90%) the drying during the lyophilization is carried out at a pressure of from about 50 to about 150 mTorr and a temperature of from 2 to 32°C (low pressure drying cycle). In some embodiments, essentially all (e.g, 90%) the drying during the lyophilization is conducted at a pressure of from 75 to 125 mTorr and a temperature of from 2 to 32°C. In some embodiments, essentially all (e.g, 90%) the drying during the lyophilization is conducted at a pressure of about 100 mTorr and a temperature of from 2 to 32°C. In some embodiments, all the drying during the lyophilization is carried out at a pressure of from about 50 to about 150 mTorr and a temperature of from 2 to 32°C (low pressure drying cycle). In some embodiments, all the drying during the lyophilization is conducted at a pressure of from 75 to 125 mTorr and a temperature of from 2 to 32°C. In some embodiments, all the drying during the lyophilization is conducted at a pressure of about 100 mTorr and a temperature of from 2 to 32°C.

[93] In some embodiments, at least a portion of the drying cycle of the lyophilization is carried out at a pressure of from about 900 to about 1100 mTorr and a temperature of from 22°C to 28°C (high pressure drying cycle). In some embodiments, at least a portion of the drying cycle of the lyophilization is conducted at a pressure of from 950 to 1050 mTorr and a temperature of from 22 to 28°C. In some embodiments, at least a portion of the drying cycle of the lyophilization is conducted at a pressure of from about 1000 mTorr and temperature of from 22 to 28°C. In some embodiments, essentially all ( e.g ., 90%) the drying cycle of the lyophilization is carried out at a pressure of from about 900 to about 1100 mTorr and a temperature of from 22°C to 28°C. In some embodiments, essentially all (e.g., 90%) the drying cycle of the lyophilization is conducted at a pressure of from 950 to 1050 mTorr and a temperature of from 22 to 28°C. In some embodiments, essentially all (e.g, 90%) the drying cycle of the lyophilization is conducted at a pressure of from about 1000 mTorr and temperature of from 22 to 28°C. In some embodiments, all the drying cycle of the lyophilization is carried out at a pressure of from about 900 to about 1100 mTorr and a temperature of from 22°C to 28°C. In some embodiments, all the drying cycle of the lyophilization is conducted at a pressure of from 950 to 1050 mTorr and a temperature of from 22 to 28°C. In some embodiments, all the drying cycle of the lyophilization is conducted at a pressure of from about 1000 mTorr and temperature of from 22 to 28°C.

[94] In some embodiments, the probiotic bacterial culture is in the form of a frozen pellet before the admixing step. In some such embodiments, the frozen pellet is melted before the admixing step.

[95] In some embodiments, the probiotic bacterial culture is in the form of a liquid culture before the admixing step.

[96] In some embodiments, the probiotic bacterial culture has a bacterial content of at least 1 x 10 ¹¹ CFU/g.

[97] This specification also discloses a lyophilized probiotic composition produced by the above process.

[98] In some embodiments, the probiotic is Bifidobacteria. In some

embodiments, the Bifidobacteria is B. lactis. In some embodiments, the Bifidobacteria is B. lactis Bi-07.

[99] In some embodiments, the lyophilized probiotic compositions have a water activity (a _w ) of from about 0.010 to about 0.310.

[100] In some embodiments, the lyophilized probiotic compositions have a percent recovery of at least 30%. In some embodiments, the lyophilized probiotic compositions have a percent recovery of at least 40%. In some embodiments, the lyophilized probiotic compositions have a percent recovery of at least 50%. In some embodiments, the lyophilized probiotic compositions have a percent recovery of at least 60%. In some embodiments, the lyophilized probiotic compositions have a % recovery of at least 70%.

[101] In some embodiments, the lyophilized probiotic compositions can be characterized as having a cell survival of at least 20% when stored for 30 days at a temperature of 38°C. In some embodiments, the lyophilized probiotic compositions can be characterized as having a cell survival of at least 30% when stored for 30 days at a temperature of 38°C. In some embodiments, the lyophilized probiotic compositions can be characterized as having a cell survival of at least 40% when stored for 30 days at a temperature of 38°C. In some embodiments, the lyophilized probiotic compositions can be characterized as having a cell survival of at least 50% when stored for 30 days at a temperature of 38°C.

[102] In some embodiments the lyophilized probiotic compositions can be characterized as having a cell survival of at least 10% when stored for 60 days at a temperature of 38°C. In some embodiments, the lyophilized probiotic compositions can be characterized as having a cell survival of at least 20% when stored for 60 days at a temperature of 38°C. In some embodiments, the lyophilized probiotic compositions can be characterized as having a cell survival of at least 30% when stored for 60 days at a temperature of 38°C. In some embodiments, the lyophilized probiotic compositions can be characterized as having a cell survival of at least 40% when stored for 60 days at a temperature of 38°C.

[103] In some embodiments, the lyophilized probiotic is further packaged to facilitate storage. In some embodiments, the packaging comprises aluminum foil.

[104] In some embodiments, the lyophilized probiotic composition, particularly one comprising Bifidobacteria, made in accordance with a process disclosed in this specification is used as part of (or to make) a food, dietary supplement or medicament. In some embodiments, the composition is a food product. In some embodiments, the composition is a dietary supplement. In some embodiments, the composition is a medicament (or pharmaceutical composition). Such a composition may be in the form of a liquid or solid. In the latter instance, the product may, for example, be powdered and formed into tablets, granules or capsules or simply mixed with other ingredients.

[105] A food, dietary supplement or medicament comprising Bifidobacteria prepared using a process disclosed in this specification typically comprises other ingredients besides the Bifidobacteria. For example, with respect to foods, the

Bifidobacteria prepared using a process disclosed in this specification may be mixed with one or more food ingredients. And, with respect to medicaments, the Bifidobacteria prepared using a process disclosed in this specification may be mixed with one or more pharmaceutically acceptable excipients. In some embodiments, the Bifidobacteria is B. lactis. In some embodiments, the Bifidobacteria is B. lactis Bi-07.

[106] Illustrative contemplated food compositions include, for example, any ingestible material selected from of milk, curd, milk based fermented products, acidified milk, yogurt, frozen yogurt, milk powder, milk based powders, milk concentrate, cheese, cheese spreads, dressings, beverages, ice-creams, fermented cereal based products, infant formulae, tablets, liquid bacterial suspensions, dried oral supplement, wet oral supplement, dry tube feeding and wet tube feeding that is produced by admixing

Bifidobacteria with a specified food ingredient(s).

[107] As used in this specification, the term "pharmaceutically acceptable excipient" may be, for example, a solid or liquid filler diluent or encapsulating substance that is suitable for administration to a human or animal and which is/are compatible with the probiotically active organism being used. The term "compatible" relates to components of the composition which are capable of being commingled with the

Bifidobacteria in a manner enabling no interaction that would substantially reduce the probiotic efficacy of the organisms selected under ordinary use conditions. A

pharmaceutically acceptable carrier must generally be of a sufficiently high purity and a low toxicity to render it suitable for administration to the human or animal being treated.

[108] In some embodiments, a solid composition as described in this

specification is a tablet, capsule or granulate (comprising a number of granules). The solid composition may be an oral dosage form. The tablets may be prepared by processes known in the art, and can be compressed, enterically coated, sugar coated, film coated or multiply compressed, and containing one or more suitable binders, lubricants, diluents, disintegrating agents, coloring agents, flouring agents, flow-inducing agents and melting agents. Capsules can generally be soft or hard capsules, have liquid and/or solid contents, and be prepared according to conventional techniques generally well known in the pharmaceutical industry. As one example, Bifidobacteria may be filled into a variety of capsules using a suitable filling machine. A solid composition as described in this specification may also be, for example, a pellet.

[109] In some embodiments, the composition prepared with Bifidobacteria made by a process disclosed in this specification is a probiotic composition. [110] A contemplated daily dose for humans and animals of Bifidobacterium (particularly, B. lactis , including B. lactis Bi-07) prepared by a process described in this specification is from about 10 ³ to about 10 ¹⁴ CFU per day. In some embodiments, the daily dose is from 10 ⁶ to 10 ¹³ CFU per day. In some embodiments, the daily dose is from 10 ⁸ to 10 ¹² CFU per day. In some embodiments, the daily dose is from 10 ⁹ to 10 ¹¹ CFU per day.

[111] In some embodiments, the food product, dietary supplement or

medicament further comprises one or more prebiotic substances. Examples of

contemplated prebiotic substances include fructo-oligosaccharides (FOS), inulin, galacto- oligosaccharides (GOS) and mannan-oligosaccharides (MOS).

Uses of MME formulations

[112] Also provided by this specification are uses of the MME formulations described above.

[113] In general, the MME formulation is capable of providing stabilization of a probiotic bacterial culture such that the probiotic bacterial culture, following

lyophilization, can be characterized as having an increased cell survival when stored for 30 days and/or 60 days at a temperature of 38°C compared to an otherwise identical formulation without a plant-based food oil at a temperature of 38°C. In some

embodiments, the MME formulation is capable of providing stabilization of a probiotic bacterial culture such that the probiotic bacterial culture, following lyophilization, can be characterized as having a cell survival of at least 20% when stored for 30 days at a storage temperature of 38°C and/or a cell survival of at least 10% when stored for 60 days at a storage temperature of 38°C.

EXAMPLES

[114] The following examples are merely illustrative, and not limiting to this specification in any way.

Cultures and Processes

Probiotic bacterial cultures

[115] Cultures of B. lactis Bi-07 were produced by fermentation techniques generally known in the art. All fermentations in these examples used the growth media shown in Table 1. The fermentation was conducted for from 12 to 16 hours and carried out at a temperature of 38°C and pH of about 6.0. The resulting culture was chilled to below l5°C before being concentrated (1 : 16). Concentration was performed by batch centrifugation using a Beckman Avanti J-26 XP centrifuge, JLA 8.1000 head at 6,000 rpm (RCF 12,227 x g) for 30 min followed by re-suspension in fermentate media supernatant to form a liquid cell concentrate.

Table 1

Fermentation Medium

[116] Both fresh liquid cell concentrates and thawed, frozen pellet cell concentrates of B. lactis Bi-07 were used in the below Examples for testing stability when mixed with a stabilizing composition described in this specification.

[117] The fresh liquid cell concentrates were the liquid cell concentrates as described above, which were not frozen before being admixed with a stabilizing composition described in this specification and lyophilized.

[118] With respect to the thawed frozen pellet cell concentrates, liquid cell concentrates as described above were first frozen in liquid nitrogen and stored at -80°C before being thawed (or“melted”) and then admixed with a stabilizing composition described in this specification and lyophilized. The thawing was carried out by transferring the pellets to an aseptic steel vessel and thawing them at 25°C in a temperature-controlled water bath for approximately 30 min using a standard

homogenizer fixed with a standard stirrer (IKA RW20 digital overhead stirrer) at speed of -600 rpm. [119] The SKP control formulation used in these experiments consisted of -70% (by weight) of the liquid cell concentrates as described above and -30% (by weight) of the SKP cryoprotectant shown in Table 2. The SKP stabilized control formulation was lyophilized by freezing in liquid nitrogen, and then low pressure drying at a pressure of from about 50 to about 150 mTorr and a temperature of from 2 to 32°C under vacuum (i.e., low pressure drying cycle conditions commonly used by conventional drying cycle processes).

Table 2 - SKP cryoprotectant composition

Lyophilization stability testing

[120] Encapsulating compositions were added to the unstabilised thawed probiotic bacteria or fresh liquid cultures and blended to form microencapsulation formulations described in this specification. The blended mix was frozen in liquid nitrogen and the resulting frozen pellets weighed and stored at -80°C until freeze-drying by low or high pressure cycles.

[121] The frozen pellets were freeze-dried using a conventional freeze-drier with low pressure drying conditions ( e.g. , a pressure of from 50 to 150 mTorr and a temperature of from 2 to 32°C) or high pressure drying conditions (e.g, a pressure of from 900 to 1100 mTorr and a temperature of from 22 to 28°C) under vacuum. The two different drying conditions lead to different physical characteristics of the resulting pellet, as can be seen in Figure 1. The left-hand side of Figure 1 shows that formulations undergoing high pressure drying cycle gave fused, collapsed, cakey pellets of probiotic bacteria (Plate 1 A) usually with high water activity. However, the low pressure drying cycle gave free flowing probiotic bacterial pellets (right hand side of Figure 1) with low water activity. [122] The water activity (a _w ) of the dried material (low pressure drying cycle or high pressure drying cycle) were measured on a Rotronic Hygrolab 3 meter at room temperature. A portion of the lyophilized material was enumerated immediately after freeze-drying (TO). Other portions of the lyophilized material were sealed in aluminum foil sachets and enumerated after incubation at 38°C for 14 days, 30 days and 60 days.

Enumeration ofB. lactis Bi-07

[123] Lyo cell counts in CFU (colony forming units) for the purposes of calculating % cell survival and Parker stability were obtained by pour plating with MRS Agar supplemented with 0.01% cysteine-HCl and incubated at 38°C under anaerobic conditions for 48-72 hours. Freeze-dried pellets with and without MME (stability material) were rehydrated in MRS broth for 30 min at room temperature (22-25°C) before subsequent dilutions and pour plating with MRS Agar supplemented with 0.01% cysteine-HCl.

[124] Percentage cell survival was calculated as follows:

Cell count ( lyophilised ) at 14 or 30 or 60 days (CFU /g)

% Survival = X 100 %

Cell count ( lyophilised ) at 0 days (CFU / g )

[125] The Parker test for stability is a standard enumeration to assess stability. For this test, the freeze-dried sample was transferred to a foil sachet and sealed. The sample was incubated at 37-38°C for 14 days. Samples were then enumerated using the appropriate freeze-dried enumeration protocol. The following calculation was used to determine the Parker half-life:

Parker half-life (days) = 14/ (3.32*(Log (TO CFU/g)-Log (Parker (days) CFU/g)))

Example 1— Formulations

[126] The present disclosure contemplates a number of matricial

microencapsulation (MME) formulations comprising a probiotic bacterial culture.

Various such formulations have been observed to protect and stabilise probiotic bacteria through processes such as freeze-drying (lyophilisation). These formulations are listed below (with the percentages being weight percentages). In each case, the encapsulating composition was added to the unstabilised thawed probiotic bacteria or fresh liquid cultures (as described above) and then blended using a standard blender initially for from 10 to 200 sec at a temperature of from 20 to 38°C and a pH of from 6 to 6.5, allowed to cool for from 60 to 300 s, and blended again for from 10 to 60 sec at a temperature of from 24 to 30°C and a pH of from 6.0 to 6.5. The pH was adjusted and the temperature measured in each case during the blending to maintain the desired range. Formulations 1 to 3 are formulations often used for comparative purposes in MME studies.

Formulation 1

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 25 0

Formulation 2

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 24.04 0

Dipotassium phosphate 0.96 0 Formulation 3

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Trehalose 24.04 0

Dipotassium phosphate 0.96 0

Formulation 4

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.77 0

Dipotassium phosphate 0.91 0

Canola oil 0 1.32 Formulation 5

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.77 0

Dipotassium phosphate 0.91 0

Flax oil 0 1.32

Formulation 6

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.77 0

Dipotassium phosphate 0.91 0

Olive oil 0 1.32

Formulation 7

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.77 0

Dipotassium phosphate 0.91 0

Soybean oil 0 1.32

Formulation 8

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.77 0

Dipotassium phosphate 0.91 0

Coconut oil 0 1.32 Formulation 9

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Trehalose 22.77 0

Dipotassium phosphate 0.91 0 Canola oil 0 1.32

Formulation 10

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Trehalose 22.77 0

Dipotassium phosphate 0.91 0 Flax oil 0 1.32

Formulation 11

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.77 0

Dipotassium phosphate 0.91 0

Canola oil 0 1.32

Formulation 12

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 23.41 0

Dipotassium phosphate 0.93 0 Canola, flax or soybean oil 0 0.66 Formulation 13

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.77 0

Dipotassium phosphate 0.91 0 Canola, flax or soybean oil 0 1.32

Formulation 14

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 22.17 0

Dipotassium phosphate 0.88 0 Canola, flax or soybean oil 0 1.95

Formulation 15

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 21.52 0

Dipotassium phosphate 0.86 0 Canola, flax or soybean oil 0 2.62

Formulation 16

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75

Sucrose 20.26 0

D potassium phosphate 0.81 0 Canola, flax or soybean oil 0 3.93 Formulation 17

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.04

Sucrose 17.38 0

Dipotassium phosphate 0.70 0 Brown rice protein 4.92 0

Canola oil 0 1.96

Formulation 18

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.04

Sucrose 17.38 0 Dipotassium phosphate 0.70 0

Fenugreek seed powder 4.92 0

Canola oil 0 1.96

Formulation 19

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0

Soybean protein 5.03 0

Ground Flax 0.69 0

Canola oil 0 1.34

Formulation 20

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0

Cocoa 5.03 0

Ground Flax seed 0.69 0

Canola oil 0 1.34

Formulation 21

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0

Zein protein 5.03 0

Ground Flax seed 0.69 0

Canola oil 0 1.34 Formulation 22

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0

Brown rice protein 5.03 0 Ground Flax seed 0.69 0

Canola oil 0 1.34 Formulation 23

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0 Whole egg protein 5.03 0

Ground Flax seed 0.69 0

Canola oil 0 1.34

Formulation 24

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0

Egg white protein 5.03 0

Ground Flax seed 0.69 0

Canola oil 0 1.34 Formulation 25

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0

Ground Fenugreek seed 5.03 0 Ground Flax seed 0.69 0

Canola oil 0 1.34 Formulation 26

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.02

Sucrose 17.23 0

Dipotassium phosphate 0.69 0 Hemp seed powder 5.03 0

Ground Flax seed 0.69 0

Canola oil 0 1.34

Formulation 27

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 90.1 Hemp seed powder 6.7 0

Ground Flax seed 0.9 0

Di potassium phosphate 0.7 0

Flax oil 0 1.6

Formulation 28

MME ingredient % solids % liquid Thawed probiotic bacteria 0 80.0

Sweet Whey 16.94 0

Di- potassium phosphate 1.75 0

Flax oil 0 1.31

Formulation 29

MME ingredient % solids % liquid Thawed probiotic bacteria 0 79.20

Sweet Whey 16.81 0

Dipotassium phosphate 1.74 0

Ground Flax seed 0.84 0

Flax oil 0 1.41 Formulation 30

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 77.95

Sucrose 19.66 0

Dipotassium phosphate 0.64 0

Flax oil 0 1.75

Formulation 31

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 89.98

Hemp seed powder 6.64 0

Ground Flax seed 0.91 0 Dipotassium phosphate 0.72 0

Flax oil 0 1.75

Formulation 32

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 77.33

Sucrose 19.52 0 Ground Flax seed 0.78 0

Dipotassium phosphate 0.62 0

Flax oil 0 1.75

Formulation 33

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.61

Sucrose 18.60 0

Hemp seed powder 5.45 0

Dipotassium phosphate 0.59 0

Flax oil 0 1.75 Formulation 34

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.02

Sucrose 18.45 0

Hemp seed powder 5.45 0 Dipotassium phosphate 0.59 0

Ground Flax seed 0.74 0

Flax oil 0 1.75

Formulation 35

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.02

Sucrose 18.45 0

Hemp seed powder 5.45 0

Dipotassium phosphate 0.59 0

Oat flour 0.74 0

Flax oil 0 1.75 Formulation 36

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 74.55

Sucrose 18.63 0

Hemp seed powder 5.47 0

Oat flour 0.75 0 Dipotassium phosphate 0.60 0

Formulation 37

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 75.00

Sucrose 18.75 0

Hemp seed powder 5.50 0

Oat flour 0.75 0

Formulation 38

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 74.55

Trehalose 18.63 0 Hemp seed powder 5.47 0

Oat flour 0.75 0

Dipotassium phosphate 0.60 0

Formulation 39

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.06

Trehalose 18.45 0

Hemp seed powder 5.41 0

Oat flour 0.74 0

Dipotassium phosphate 0.59 0

Flax oil 0 1.75

Formulation 40

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.69

Trehalose 22.62 0

Hemp seed powder 1.66 0

Dipotassium phosphate 0.72 0

Flax oil 0 1.31 Formulation 41

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.69

Trehalose 21.02 0

Hemp seed powder 3.30 0 Dipotassium phosphate 0.68 0

Flax oil 0 1.31

Formulation 42

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.69

Trehalose 18.87 0 Hemp seed powder 5.53 0

Dipotassium phosphate 0.60 0

Flax oil 0 1.31

Formulation 43

MME ingredient % solids % liquid

Thawed probiotic bacteria 0 73.69

Trehalose 15.41 0

Hemp seed powder 9.10 0

Dipotassium phosphate 0.49 0

Flax oil 0 1.31

Formulation 44

MME ingredient % solids % liquid

Fresh, liquid cell concentrate

of probiotic bacteria 0 76.9

SKP 0 23.1 Formulation 45

MME ingredient % solids % liquid

Fresh, liquid cell concentrate

of probiotic bacteria 0 75.00

SKP 0 22.38

Canola oil 0 2.62

Formulation 46

MME ingredient % solids % liquid

Fresh, liquid cell concentrate

of probiotic bacteria 0 33.3

SKP 0 66.7 Formulation 47

MME ingredient % solids % liquid

Fresh, liquid cell concentrate

of probiotic bacteria 0 32.5

SKP 0 65.0

Canola oil 0 2.5 Formulation 48

MME ingredient % solids % liquid

Fresh, liquid cell concentrate

of probiotic bacteria 0 52.40

Sucrose solution* 0 13.10

Potassium Phosphate solution** 0 33.70 Formulation 49

MME ingredient % solids % liquid

Fresh, liquid cell concentrate

of probiotic bacteria 0 51.03

Sucrose solution* 0 12.76

Potassium Phosphate solution** 0 33.70

Canola oil 0 2.51

* Sucrose: 60 g mixed in 100 g of water at ~l40°F.

**Potassium phosphate solution: Mono-potassium phosphate (159 g) and dipotassium phosphate (203.6 g) mixed in 1637.4 g of water at ~l40°F.

[127] For each blended formulation, the pH was adjusted to give a final value of from about 6 to about 6.5 and the temperature was from about 24°C to about 30°C.

Example 2

[128] Microencapsulation formulations comprising: (i) sucrose alone; (ii) sucrose and potassium buffer; (iii) sucrose, potassium buffer and a plant-based food oil were tested for their effects on stability of B. lactis Bi-07 after lyophilisation using high pressure drying at a pressure of 1000 mTorr and temperature of from 22 to 28°C. The results are shown in Table 3.

Table 3

Stability of microencapsulation formulations comprising food plant-based oils

[129] The SEM image of the lyophilised structure obtained for the SKP control, Formulation 2 and Formulation 4 are exemplified in Figures 2 to 4, respectively. Oil patches covering several tiers of pits can be seen in Figure 4, but are not present in

Figures 2 and 3. These oil patches are believed to encapsulate and protect sheltered cells. Sharp ridges, such as those seen in Figure 2, suggest that cells became exposed to the environment. Fewer ridges and/or smooth structure suggest that fewer cells are exposed to environmental stresses such as air, water, oxygen and temperature etc. during freeze- drying.

[130] The encapsulation ingredient sucrose alone (i.e., Formulation 1) was observed to provide a cell survival of 28.1% at 38°C for 30 days. Further stability was observed when sucrose was mixed with small amounts of K2HPO4 (i.e., Formulation 2), giving a cell survival of 32.9% at 38°C for 30 days. But an even greater improvement was observed when small amounts of food oil also was added (i.e., Formulations 4-8).

Specifically, addition of the tested plant-based food oils was observed to improve cell survival to approximately 53.0% to 71.4% at 38°C for 30 days.

Example 3

[131] Microencapsulation formulations comprising trehalose as the carbohydrate substrate were tested for their effects on stability of B. lactis Bi-07 after lyophilisation using high pressure drying at a pressure of 1000 mTorr and temperature of from 22 to 28°C. The results are shown in Table 4. Table 4

Stability of microencapsulation formulations

comprising trehalose and plant-based food oils

Example 4

[132] Microencapsulation formulations comprising varying concentrations of canola, flax and soybean oil were tested for their effects on stability of B. lactis Bi-07 after lyophilisation using high pressure drying at a pressure of 1000 mTorr and temperature of from 22 to 28°C. The results are shown in Table 5.

Table 5

Stability of microencapsulation formulations

comprising varying amounts of plant-based food oil

[133] Plant-based food oil, particularly with inclusion rates of from 0.66% to 2.62% (by weight) in the final encapsulation formulation, was generally observed to provide improved stability of the probiotic despite high water activity. These formulations were also found to be stable under low pressure drying conditions (at a pressure of from about 50 to about 150 mTorr and temperature of from 2 to 32°C).

Example 5

[134] Microencapsulation formulations comprising one or more fibre and/or protein rich substrates in conjunction with canola oil were tested for their effects on stability of B. lactis Bi-07 after lyophilisation using high pressure drying at a pressure of 1000 mTorr and temperature of from 22 to 28°C. The results are shown in Table 6.

Table 6

Stability of microencapsulation formulations

comprising canola oil and fibre and/or protein substrates

Example 6

[135] Microencapsulation formulations comprising sweet whey comprising lactose with canola oil were tested after low pressure drying (at a pressure of from about 50 to about 150 mTorr and temperature of from 2 to 32°C) for its effect on stability of B. lactis Bi-07 cultures. The results are shown in Table 7. Table 7

Stability of microencapsulation formulations comprising sweet whey powder

Example 7

[136] Microencapsulation formulations comprising hemp were tested for their effects on stability of B. lactis Bi-07 after lyophilisation using high pressure drying at a pressure of 1000 mTorr and a pressure of from 22 to 28°C. The results are shown in Table 8. Table 8

Stability of microencapsulation formulations comprising Hemp seed powder

Example 8

[137] Microencapsulation formulations comprising canola oil were tested for their effects on stability of fresh liquid culture B. lactis Bi-07 after lyophilisation using low pressure drying (at a pressure of from about 50 to about 150 mTorr and temperature of from 2 to 32°C) using Formulations 44-49. The results are shown in Table 9. Table 9

Stability of microencapsulation formulations using fresh liquid cell concentrate of bacteria with low pressure drying*

Example 9

[138] Microencapsulation formulations comprising small amounts of banana powder (“BP”) were tested for their effects on stability of B. lactis Bi-07 after

lyophilisation using low pressure drying (at a pressure of from about 50 to about 150 mTorr and temperature of from 2 to 32°C). The formulations tested are described in Table 10 (composition weights are given in grams).

Table 10

Formulations comprising banana powder

The results are shown in Table 11 (with the banana powder percentages being by weight).

Table 11

Stability of microencapsulation formulations comprising banana powder

Small amounts of banana powder as a secondary carbohydrate substrate were observed to give a benefit in cell survival (and thus stability), particularly at concentrations of up to 2.62% by weight (and even more particularly at concentrations of up to 1.73% by weight) and over time frames of up to at least 60 days.

Example 10

[139] Bi-07 cell stability under low pressure drying was assessed for the various formulations shown in Table 12 containing thawed frozen pellet cell concentrate of Bi- 07. The low-pressure drying was conducted at a pressure of 50 to 150 mTorr and a temperature of from 2 to 32°C. The results are shown in Table 13. Table 12

Various formulations containing thawed frozen pellet Bi-07 cell concentrate

Table 13

Cell survival for formulations of Table 12 subjected to low pressure drying

Example 11

[140] Bi-07 cell stability under low pressure drying was assessed for the various formulations shown in Table 14 containing fresh liquid cell concentrate of Bi-07. The low-pressure drying was conducted at a pressure of 50 to 150 mTorr and a temperature of from 2 to 32°C. The results are shown in Table 15.

Table 14

Various formulations containing fresh liquid Bi-07 cell concentrate

Table 15

Cell survival for formulations of Table 14 subjected to low pressure drying

[141] The words "comprise", "comprises" and“comprising" are to be interpreted inclusively rather than exclusively. This interpretation is intended to be the same as the interpretation that these words are given under United States patent law at the time of this filing.

[142] The singular forms "a" and "an" are intended to include plural referents unless the context dictates otherwise. Thus, for example, a reference to the presence of "an excipient" does not exclude the presence of multiple excipients unless the context dictates otherwise.

REFERENCES

[143] All references cited in this specification are incorporated by reference into this specification.

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[146] Scardovi V.,“Genus Bifidobacterium ,” pp. 1418-1434 in Sheath PHA, Maiz NS, Sharp ME, Holt JG(ed), Bergey manual of systematic bacteriology , vol. 2, Williams & Wilkins, Baltimore (1986).

[147] Stahl B, Barrangou R,“Complete Genome Sequences of Probiotic Strains Bifidobacterium animalis subsp. lactis B420 and Bi-07” J. Bacteriol. vol. 194(15) pp. 4131-4132 (2012).

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[149] Turroni F, Marches’ JR, Foroni E, Gabionade M, Shanahan F, Margolles A, van sundered D, Ventura M.,“Macrobiotic analysis of the BifidobacteriaX population in the human distal gut,” ISMEJ, vol. 3, pp. 745-51 (2009).

[150] Ventura M, Cachaqa C, Tauti A, Chandra G, Fitzgerald GF, Chater KF, Van Sinderen D.,“Genomics of Actinobacteria: tracing the evolutionary history of an ancient phylum,” Microbiol. Mol. Biol. Rev ., vol. 71, pp. 495-548 (2007). [151] Ventura M, Margolles A, Turroni F, Zomer A, de los ReyesWGailan CG, van Sinderen D.,“Stress responses of Bifidobacteria ,” pp 323c438 in Tsakani E, Papadimitriou K (ed), Stress responses of lactic acid bacteria (Food microbiology and food safety ), Springer Science Business Media Inc., New York, NY (2011).

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