Bacillus subtilis & Histamine Intolerance – What Is Known About Histamine?
Bacillus subtilis & Histamine Intolerance – Why Not All Bacterial Cultures Are the Same
Many people with histamine intolerance avoid probiotics because of concerns about histamine. However, not all microorganisms behave in the same way. Bacillus subtilis DSM 21097 is not a traditional lactic acid bacterium and differs fundamentally from many well-known fermentation cultures in terms of structure, metabolism, and life cycle.
Particularly interesting: An independent laboratory analysis is available for Bacillus subtilis DSM 21097 regarding biogenic amines. The results showed that histamine and other tested biogenic amines were not detectable in the analyzed sample.
Not Every Bacterial Culture Is Automatically a Lactic Acid Bacterium
For our premium capsules, we exclusively use the documented reference strain DSM 21097 with 10 billion spores per capsule. An independent laboratory analysis showed that histamine and other tested biogenic amines were not detectable. The full laboratory report can be reviewed upon request.
View Products1. Why People with Histamine Intolerance Are Often Uncertain
People with histamine intolerance often develop a reasonable level of caution toward fermented foods, probiotic supplements, and bacterial cultures. After all, some microorganisms are capable of producing histamine or other biogenic amines.
As a result, foods such as sauerkraut, kombucha, aged cheeses, yogurt, and certain probiotic blends are frequently avoided.
Many people conclude that all bacterial cultures must therefore be problematic. Scientifically speaking, however, this conclusion is too simplistic.
There are significant differences between microorganisms regarding metabolism, enzyme activity, and biological characteristics.
Studies and Sources on This Topic:
- Maintz & Novak (2007): Histamine and Histamine Intolerance
Review article covering histamine, histamine metabolism, diamine oxidase, and possible reactions to histamine-rich foods.
→ View PubMed Source - EFSA Scientific Opinion: Risk-Based Control of Biogenic Amine Formation in Fermented Foods
Scientific evaluation of biogenic amine formation in fermented foods and the role of microbial processes.
→ View EFSA Source
2. Bacillus subtilis Is Not a Lactic Acid Bacterium
Bacillus subtilis does not belong to the traditional lactic acid bacteria. Instead, it is a spore-forming environmental microorganism.
Its highly resistant spores can survive dryness, heat, and passage through the stomach. This makes Bacillus subtilis fundamentally different from many sensitive bacterial species commonly found in fermented foods.
Its metabolic pathways are also very different. Therefore, characteristics observed in individual lactic acid bacteria cannot automatically be applied to Bacillus subtilis.
This distinction is frequently overlooked in discussions about histamine intolerance.
Studies and Sources on This Topic:
- Casula & Cutting (2002): Bacillus Probiotics: Spore Germination in the Gastrointestinal Tract
Study examining Bacillus spore germination within the gastrointestinal tract and the unique role of spore-forming microorganisms.
→ View PubMed Source - Bernardeau et al. (2017): Importance of the Gastrointestinal Life Cycle of Bacillus for Probiotic Functionality
Review article on the life cycle of Bacillus spores and vegetative cells within the digestive tract.
→ View Full Text
3. What the DSM 21097 Laboratory Analysis Shows
As part of an independent laboratory analysis, Bacillus subtilis DSM 21097 was examined for various biogenic amines.
Histamine and the other tested biogenic amines were found to be below their respective detection limits.
- Histamine
- Tyramine
- Putrescine
- Cadaverine
- Agmatine
The analysis therefore confirms that no relevant amounts of these biogenic amines were detectable in the analyzed sample.
The complete laboratory report can be reviewed upon request.
Documentation on This Topic:
- Independent Laboratory Analysis of Bacillus subtilis DSM 21097
Analysis of biogenic amines including histamine, tyramine, putrescine, cadaverine, and agmatine. The full laboratory report can be reviewed upon request.
4. Histamine Does Not Come Only from Food
Public discussions about histamine intolerance often focus on foods such as red wine, aged cheese, sauerkraut, or tomatoes.
Modern research, however, increasingly examines the entire intestinal environment. The intestinal barrier, microbiome, immune responses, and histamine metabolism are closely interconnected.
As a result, scientific interest is no longer focused solely on histamine-rich foods, but also on microbial processes occurring within the digestive tract.
The key question is often not only:
“How much histamine am I consuming?”
but also:
“How stable is the intestinal environment that has to deal with histamine every day?”
Studies and Sources on This Topic:
- Histamine Intolerance – The More We Know the Less We Know. A Review (2021)
Review article covering histamine intolerance, diagnosis, nutrition, histamine metabolism, and unresolved scientific questions.
→ View Full Text - Histamine Intolerance: A Kind of Pseudoallergic Reaction (2022)
Scientific review discussing histamine reactions, DAO, HNMT, and factors influencing histamine metabolism.
→ View Full Text
5. Why Bacillus subtilis Is Interesting in the Histamine Discussion
While some microorganisms are known for producing biogenic amines, Bacillus species are often viewed quite differently in the scientific literature.
Certain Bacillus strains are even being investigated for their ability to degrade biogenic amines or reduce their formation during microbial processes.
In addition, an independent laboratory analysis is available for Bacillus subtilis DSM 21097, in which histamine and other tested biogenic amines were not detectable.
This makes the strain particularly interesting for individuals interested in histamine, gut health, and the microbiome.
Studies and Sources on This Topic:
- Biogenic Amines in Fermented Foods: Microbial Formation and Risk Control
The formation of biogenic amines is primarily associated with microbial decarboxylase activity during fermentation and storage. Therefore, the critical factor is not the term “bacterial culture,” but the specific characteristics of the individual strain.
→ View EFSA Source - Biogenic Amines and Microbial Decarboxylation
Biogenic amines such as histamine and tyramine are often formed through microbial decarboxylation of amino acids. Consequently, the choice of microorganism is highly relevant.
→ View Full Text
Frequently Asked Questions About Bacillus subtilis and Histamine
Does Bacillus subtilis produce histamine?
A laboratory analysis is available for Bacillus subtilis DSM 21097 in which histamine was not detectable.
Is Bacillus subtilis a lactic acid bacterium?
No. Bacillus subtilis is a spore-forming microorganism and differs fundamentally from traditional lactic acid bacteria.
Why is this distinction important?
Many characteristics attributed to certain lactic acid bacteria cannot automatically be applied to Bacillus subtilis. These are different microorganisms with different metabolic pathways.
Can I review the laboratory report?
Yes. The complete report regarding the analysis of biogenic amines can be reviewed upon request.
Conclusion
Many individuals with histamine intolerance avoid all probiotics and bacterial cultures as a precaution.
However, Bacillus subtilis DSM 21097 does not belong to the traditional lactic acid bacteria and differs fundamentally from many well-known fermentation cultures.
Furthermore, an independent laboratory analysis demonstrated that histamine and other tested biogenic amines were not detectable in the analyzed sample.
For this reason, Bacillus subtilis should not automatically be grouped together with histamine-producing microorganisms. Instead, the unique characteristics of this spore-forming strain should be considered separately.
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