For centuries, humans have been fermenting vegetables with the help of microorganisms, especially bacteria and yeasts.  

While many fermented foods contain lactic acid-producing bacteria, spore-based Bacillus probiotics can be found in various fermented dishes from cultures all over the world.  

Unfortunately, the Western world has mostly forgotten — or simply can’t stand the taste of — this ingenious use of highly effective spore-based probiotic bacteria for fermenting food. Let’s take a look at a few examples of traditional dishes from various cultures around the world using probiotic bacterial spores (generally Bacillus subtilis) to ferment ingredients like soybeans, chickpeas, and black beans.  

Did You Know?

 Many of these ancient cultures accidentally discovered the benefits of probiotic Bacillus spore-forming bacteria due to wrapping high-carbohydrate ingredients like soybeans and legumes in rice straw that was already naturally inoculated with Bacillus spores.  Not only do these spores enhance the texture and flavor of their food substrates, but they also have powerful digestive enzymes to unlock and transform foods into optimal sources of human nutrition!  

How Your Spores Are Created  

The origin of our probiotic strains is unique because rather than isolating bacteria from the soil or popular foods like yogurt, our strains come directly from the human gut.  

This means they are adapted specifically to the conditions of the human body and display a synergistic relationship with host immune cells.