Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: Metastable state spore incubation mixing systems are described. An example system includes a spore container to store spores, a nutrient container, an arrangement of valves and tubes, a reciprocating pump, a mixing tube, and a holding tank. In a drawing phase of the system, a controller can control the reciprocating pump to draw a ratioed volume of the spores, the nutrients, and water through the valves and tubes. During an expelling phase of the system, the controller can control flow control valves to direct the spores, nutrients, and water through the mixing tube and into the holding tank. The controller can also direct a heater to heat the mixture in the holding tank to a predetermined temperature. Once the mixture reaches the temperature, the controller can also direct the system through a number of other phases of operation, including cooling and purging phases.

Abstract: A probiotic composition and method for activating probiotic spores for consumption by a human to reduce inflammation in or treat inflammatory conditions in the gut. A probiotic composition comprises a nutrient-germinant composition, one or more species of Bacillus spores, and optionally a food or beverage product, which are mixed or pre-mixed in any combination. A nutrient-germinant composition comprises one or more L-amino acids, optionally a source of potassium ions, and optionally one or more buffers, if the source of potassium ions is not also a buffer. A method of activating the spores comprises heating the probiotic composition or food or beverage containing the probiotic composition to a temperature range of around 42° C.-100° C., more preferably 70° C.-85° C. prior to being administered to ingested. Dosing the probiotic composition at around 1 to 4 grams per day over a treatment cycle can reduce indicators of inflammation by at least 10-20% or more.

Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: Metastable state spore incubation mixing systems are described. An example system includes a spore container to store spores, a nutrient container, an arrangement of valves and tubes, a reciprocating pump, a mixing tube, and a holding tank. In a drawing phase of the system, a controller can control the reciprocating pump to draw a ratioed volume of the spores, the nutrients, and water through the valves and tubes. During an expelling phase of the system, the controller can control flow control valves to direct the spores, nutrients, and water through the mixing tube and into the holding tank. The controller can also direct a heater to heat the mixture in the holding tank to a predetermined temperature. Once the mixture reaches the temperature, the controller can also direct the system through a number of other phases of operation, including cooling and purging phases.

Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: Metastable state spore incubation mixing systems are described. An example system includes a spore container to store spores, a nutrient container, an arrangement of valves and tubes, a reciprocating pump, a mixing tube, and a holding tank. In a drawing phase of the system, a controller can control the reciprocating pump to draw a ratioed volume of the spores, the nutrients, and water through the valves and tubes. During an expelling phase of the system, the controller can control flow control valves to direct the spores, nutrients, and water through the mixing tube and into the holding tank. The controller can also direct a heater to heat the mixture in the holding tank to a predetermined temperature. Once the mixture reaches the temperature, the controller can also direct the system through a number of other phases of operation, including cooling and purging phases.

Abstract: A probiotic composition and method for activating probiotic spores for consumption by a human to reduce inflammation in or treat inflammatory conditions in the gut. A probiotic composition comprises a nutrient-germinant composition, one or more species of Bacillus spores, and optionally a food or beverage product, which are mixed or pre-mixed in any combination. A nutrient-germinant composition comprises one or more L-amino acids, optionally a source of potassium ions, and optionally one or more buffers, if the source of potassium ions is not also a buffer. A method of activating the spores comprises heating the probiotic composition or food or beverage containing the probiotic composition to a temperature range of around 42° C.-100° C., more preferably 70° C.-85° C. prior to being administered to ingested. Dosing the probiotic composition at around 1 to 4 grams per day over a treatment cycle can reduce indicators of inflammation by at least 10-20% or more.

Abstract: A system and method for incubating a nutrient spore composition to at least begin the germination process at a point-of-use for small-scale farm applications. The composition comprises solid or powdered L-amino acids, a buffer, optionally D-glucose and/or D-fructose, optionally potassium, and Bacillus spores in a pre-measured filter packet. The method comprises adding a small amount of hot water in a temperature range of 60° C. to 80° C. to the filter packet for an incubation period of around 2 to 60 minutes to form an incubated bacteria solution that is discharged to a farm application. A drip-style coffee maker or similar system may be used to add hot water to the filter packet. The incubated bacteria solution is dispensed to animal drinking water, plants/crops, or an aquaculture pond.

Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: Metastable state spore incubation mixing systems are described. An example system includes a spore container to store spores, a nutrient container, an arrangement of valves and tubes, a reciprocating pump, a mixing tube, and a holding tank. In a drawing phase of the system, a controller can control the reciprocating pump to draw a ratioed volume of the spores, the nutrients, and water through the valves and tubes. During an expelling phase of the system, the controller can control flow control valves to direct the spores, nutrients, and water through the mixing tube and into the holding tank. The controller can also direct a heater to heat the mixture in the holding tank to a predetermined temperature. Once the mixture reaches the temperature, the controller can also direct the system through a number of other phases of operation, including cooling and purging phases.

Abstract: Described herein are nutrient formulations, spore formulations, and nutrient-spore formulations. Also described herein are methods of making and using the nutrient formulations, spore formulations, and nutrient-spore formulations.

Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: A method for treating and improving the quality of pond water used in growing aquatic species for aquacultural applications by adding to the pond water active bacteria that are preferably grown on site in combination with a nitrification enhancement agent such as calcium carbonate or calcified seaweed, and an optional reaction surface area modifier such as calcified seaweed or plastic or metal particles or fragments.

Abstract: A method for treating and improving the quality of pond water used in growing aquatic species for aquacultural applications by adding to the pond water active bacteria that are preferably grown on site in combination with a nitrification enhancement agent such as calcium carbonate or calcified seaweed, and an optional reaction surface area modifier such as calcified seaweed or plastic or metal particles or fragments.