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Bacteria Product List and Ranking from 35 Manufacturers, Suppliers and Companies | IPROS GMS

Last Updated： Aggregation Period:Aug 05, 2026～Sep 01, 2026
This ranking is based on the number of page views on our site.

Bacteria Manufacturer, Suppliers and Company Rankings

Last Updated： Aggregation Period:Aug 05, 2026～Sep 01, 2026
This ranking is based on the number of page views on our site.

  1. セティ 健康科学部 Tokyo//others
  2. バイオジェノミクス 本社 Nagasaki//others
  3. Sanyo Trading Co., Ltd. Tokyo//Resin/Plastic
  4. 4 リバソン Osaka//Trading company/Wholesale
  5. 4 タマ生化学 本社 Tokyo//others
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Bacteria Product ranking

Last Updated： Aggregation Period:Aug 05, 2026～Sep 01, 2026
This ranking is based on the number of page views on our site.

  1. Intrapartum lactic acid bacteria extract DL-LAB8 バイオジェノミクス 本社
  2. BG-21 Bacteria Fermented Powder Sanyo Trading Co., Ltd.
  3. Asparagine-containing extract "Green Rooibos Extract" タマ生化学 本社
  4. Moisturizing lactic acid bacteria for the skin (derived from breast milk) "Probiotics HY7714" リバソン
  5. 5 Raw material "Lactic Acid Bacteria LJ88" スノーデン 本社

Bacteria Product List

31～60 item / All 74 items

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Tohoku University Technology: New Lactobacillus strain that enhance immune activity: T19-816

Tohoku University Technology: New Lactobacillus strain that enhance immune activity: T19-816

Protect human and animals from viruses by Immunobiotics

Rotavirus is a major cause of acute enteritis in infants and young livestock. It kills 500,000 people per year, mainly in developing countries, and also causes enormous economic losses to livestock production. Inventors focus on immunobiotics and found that new Ligilactobacillus and Lactiplantibacillus strains enhance anti-viral immune activity. ・Isolation of several anti-virus immune-enhancing Ligilactobacillus and Lactiplantibacillus strains from the small intestine of Wakame-fed pigs. ・These strains are deposited in NITE in Japan.

  • others
  • Bacteria

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Moisturizing lactic acid bacteria for the skin (derived from breast milk) "Probiotics HY7714"

Moisturizing lactic acid bacteria for the skin (derived from breast milk) "Probiotics HY7714"

Lactic acid bacteria developed for skin health based on the gut-skin axis (patented)

Product Name: Probiotics HY7714 SC Ingredients: Breast milk-derived lactic acid bacteria Country of Origin: South Korea Features: Screening conducted from over 5,000 strains of probiotics, selecting the strains that showed the most significant effects on skin hydration and barrier function in cell experiments. Effects and Efficacy: Skin health regulation effect of HY7714 through improvement of intestinal environment 1. Clinical Trial Content: Clinical evidence regarding the effect of HY7714 on skin aging (110 women participants) 2. Clinical Trial Content: Skin health regulation effect of HY7714 through improvement of intestinal environment (15 healthy women participants) Others: 7 academic papers, 1 patent

  • Food ingredients (powder)
  • Food/beverage functional materials
  • Bacteria

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FatSlim - Intestinal Health - Diet Lactic Acid Bacteria HY7601 + KY1032

FatSlim - Intestinal Health - Diet Lactic Acid Bacteria HY7601 + KY1032

A next-generation approach to gut health, lipid metabolism, and body fat management, demonstrated by clinical evidence.

HY7601 + KY1032 is a dual probiotic material that combines the kimchi-derived lactic acid bacteria Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032. It was developed by selecting from over 250 strains of kimchi-derived lactic acid bacteria, focusing on the inhibition of adipocyte formation and support for lipid metabolism. In multiple human clinical trials, its usefulness for healthy weight management and metabolic health has been confirmed, including management of body weight, body fat, visceral fat, improvement of triglycerides (TG), and increase of adiponectin. Furthermore, its effects on improving the balance of gut microbiota and substances related to fatty acid metabolism have also been confirmed, providing a new inner care approach that focuses on the "Gut-Metabolic Axis" rather than just calorie restriction. It is an evidence-based probiotic material that has obtained NEW Dietary Ingredient (NDI) and S-GRAS status.

  • Food/beverage functional materials
  • Bacteria

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Bio-energy Co., Ltd. "D-Lactic Acid and Polyol Production" Technology Introduction

Bio-energy Co., Ltd. "D-Lactic Acid and Polyol Production" Technology Introduction

Developed a process to directly polymerize lactic acid from fermentation liquid using lactic acid bacteria that produce high-purity D-lactic acid!

Typically, when we talk about lactic acid, we refer to L-lactic acid, but in recent years, our company has developed "lactic acid bacteria that produce high-purity D-lactic acid." We are also actively developing lactic acid fermentation from cellulose resources, aiming to establish a system that can stably supply optically active lactic acid from various underutilized biomass. We have also developed a process for directly polymerizing lactic acid from fermentation broth and have filed a patent application. [Contents] ■ Development of lactic acid bacteria that produce high-purity D-lactic acid ■ Lactic acid fermentation from cellulose resources is also under development *For more details, please refer to the catalog or feel free to contact us.

  • Bioethanol
  • Biodiesel
  • Bio-related factory equipment
  • Bacteria

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Raw material "Lactic Acid Bacteria LJ88"

Raw material "Lactic Acid Bacteria LJ88"

Can be blended into various processed foods! It is a highly safe lactic acid bacterium isolated from human gastric juice.

"Lactobacillus LJ88" is a material discovered in the stomachs of healthy individuals. Our company has focused on lactic acid bacteria as a material closely related to the lives of modern people facing various environmental stresses, and we began joint development with a university in 2007, successfully formulating it in 2016. In our confirmation, the supply of the raw material has been recognized to have similar effects to live bacteria. Additionally, this strain is listed on the Qualified Presumption of Safety (QPS) list by the European Food Safety Authority, confirming its safety. [Features] ■ Highly safe lactic acid bacteria isolated from human gastric juice ■ Heat-treated and sterilized, can be incorporated into various processed foods ■ Patented in Japan, the United States, and South Korea ■ Safe lactic acid bacteria listed on the Qualified Presumption of Safety (QPS) list ■ Recognized to have effects similar to live bacteria *For more details, please refer to the PDF materials or feel free to contact us.

  • Organic Natural Materials
  • Bacteria

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20 types of lactic acid bacteria premix

20 types of lactic acid bacteria premix

Mix of 20 types of lactic acid bacteria suitable for fermented foods.

This is a premix product containing a total of 20 types, including 4 strains of Bifidobacterium and lactic acid bacteria. It is well-balanced with human-derived, plant-derived, and animal-derived lactic acid bacteria. You can consume multiple strains at once. <Features> ● Mixture of 20 types of lactic acid bacteria ● 10 billion cfu/g (freeze-dried lactic acid bacteria powder) ● Live bacteria ● Monitor test data available (for bowel movements, skin condition, etc.) ● Animal data available (NASH) For more details, please download the PDF below or contact us.

  • Food ingredients (powder)
  • Bacteria

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High Concentration Series (High Concentration Lactic Acid Bacteria / Bifidobacteria)

High Concentration Series (High Concentration Lactic Acid Bacteria / Bifidobacteria)

Customizable blends to match the product concept. A lineup of 11 products. Convenient 100g packaging for easy use.

Easy-to-use small lot (100g packaging) of high-concentration lactic acid bacteria / bifidobacteria (live bacteria). We offer 11 products in our lineup. ● High Concentration Series ● (1) High Concentration Bifidobacterium (Lactis species) Bifidobacterium animalis lactis (2) High Concentration Lactobacillus brevis L. brevis (3) High Concentration Lactobacillus reuteri L. reuteri (4) High Concentration Lactobacillus acidophilus L. acidophilus (5) High Concentration Lactobacillus casei L. casei (6) High Concentration Lactobacillus bulgaricus L. bulgaricus (7) High Concentration Lactobacillus rhamnosus L. rhamnosus (8) High Concentration Lactobacillus gasseri L. gasseri (9) High Concentration Lactobacillus salivarius L. salivarius (10) High Concentration Lactococcus lactis L. lactis (11) High Concentration Lactobacillus jensenii L. jensenii ★New★

  • Food ingredients (powder)
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L. fermentum ME-3 / "Shirayuki Lactic Acid Bacteria" (live bacteria)

L. fermentum ME-3 / "Shirayuki Lactic Acid Bacteria" (live bacteria)

Lactic acid bacteria capable of producing glutathione and redox in vivo / Trademark acquired for "Shiratama Lactic Acid Bacteria"

ME-3 has a mechanism for synthesizing and redox cycling glutathione, and various physiological activities, including antioxidant properties, are expected. It is intended for supplements aimed at beauty and metabolic health. It was named "Shiratama Lactic Acid Bacteria" to evoke the image of beautiful, white, and chewy shiratama, making it easy to associate with beauty. ("Shiratama Lactic Acid Bacteria" is a registered trademark of Seti Co., Ltd.) ■Limosilactobacillus fermentum ME-3 Limosilactobacillus fermentum ME-3 (Former scientific name: Lactobacillus fermentum) <Features> ● Live bacteria ● Capable of producing glutathione in vivo ● Human-derived, discovered in 1995, isolated from a healthy 1-year-old child ● Clinical data available (antioxidant, lipid metabolism) ● Safety (listed in EFSA QPS)

  • Food ingredients (powder)
  • Bacteria

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High concentration of Salivarius bacteria

High concentration of Salivarius bacteria

Lactic acid bacteria (live bacteria). Convenient 100g packaging for single use.

High concentration of Salivarius bacteria 10 billion cfu/g Ligilactobacillus salivarius (formerly Lactobacillus salivarius) Derived from human (oral). For oral care products.

  • Food ingredients (powder)
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High-concentration Gasseri bacteria

High-concentration Gasseri bacteria

Lactic acid bacteria (live bacteria). Convenient 100g packaging for single use.

High concentration of Lactobacillus gasseri 10 billion cfu/g Human-derived.

  • Food ingredients (powder)
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High concentration casein bacteria

High concentration casein bacteria

Lactic acid bacteria (live bacteria). Convenient 100g packaging for single use.

High concentration of casei bacteria 300 billion cfu/g Lacticaseibacillus casei (Former scientific name: Lactobacillus casei) Derived from cheese.

  • Food ingredients (powder)
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High concentration of Lactobacillus reuteri

High concentration of Lactobacillus reuteri

Lactic acid bacteria (live bacteria). Convenient 100g packaging for single use.

High concentration of L. reuteri 10 billion cfu/g Limosilactobacillus reuteri (Historical name: Lactobacillus reuteri) Human-derived.

  • Food ingredients (powder)
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Crispatus bacteria

Crispatus bacteria

Lactic acid bacteria for femcare (live bacteria).

Crispatum bacteria 50 billion cfu/g Lactobacillus crispatus Derived from the female intimate area. For femcare products.

  • Food ingredients (powder)
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Functional material "Nano-type Lactic Acid Bacteria nEF"

Functional material "Nano-type Lactic Acid Bacteria nEF"

It is possible to consume high-quality, high-functionality lactic acid bacteria! Lactic acid bacteria with excellent cost performance.

"Nano-type Lactic Acid Bacteria nEF" is a heat-treated lactic acid bacterium that enhances the absorption rate in the body by nano-processing Enterococcus faecalis, a lactic acid bacterium derived from humans, using a unique patented method. It contains 50 trillion cells per gram of the raw powder, allowing for the intake of high-quality, high-function lactic acid bacteria in small amounts. Additionally, it has excellent storage properties, and since heat-treated lactic acid bacteria have almost no taste or odor, they can be used in a wide variety of products, offering numerous benefits. [Features] ■ Cost-effectiveness ■ Reliability ■ Quality ■ Shelf stability ■ Convenience *For more details, please refer to the catalog or feel free to contact us.

  • Food/beverage functional materials
  • Bacteria

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Bio Research Co., Ltd. 'Effects of Heated Lactic Acid Bacteria on Improving Constipation'

Bio Research Co., Ltd. 'Effects of Heated Lactic Acid Bacteria on Improving Constipation'

We provide detailed information about the constipation improvement effects of heated lactic acid bacteria.

We would like to introduce the results of a study conducted using the Japanese version of the constipation assessment scale, CAS-MT, regarding the effects of heated lactic acid bacteria on improving constipation. The study involved Japanese women with an average age of 44.7 years (±6.1 years) who were prone to constipation. They consumed one packet per day (containing 10 trillion bacteria per packet) of the heated lactic acid bacteria Enterococcus faecalis KH2 for one week. The status of their bowel movements was evaluated before consumption and one week after consumption using the Japanese version of the constipation assessment scale, "CAS-MT." The results of this study suggested that the intake of Enterococcus faecalis KH2 may improve constipation. [Study Overview] ■ Effects of heated lactic acid bacteria on improving constipation (Human clinical trial) *For more details, please refer to the catalog or feel free to contact us.

  • Food/beverage functional materials
  • Bacteria

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Lactic acid bacteria derived from Kumaisasa.

Lactic acid bacteria derived from Kumaisasa.

Easy to manage hygiene and easy to handle! The dispersion and functionality have improved due to nanotechnology processing.

The "Kumaizasa-derived lactic acid bacteria" is a material that has undergone a unique treatment to disperse the bacterial particle size to less than 1μm after culturing and heat sterilization of lactic acid bacteria, known as "nano-treatment." By improving the dispersibility of the aggregated bacterial cells during manufacturing, uniformity is enhanced, and the induction effect of immune activity is confirmed to be improved, making it easier to reach the Peyer's patches. Starting with the "green juice application combined with Kumaizasa powder," it is also possible to impart the story of the material, such as its origin and production area, to the product. 【Features】 ■ Improved dispersibility and functionality through nano-treatment ■ Easy to handle and hygienic management due to heat-treated bacterial cells (dead bacteria) ■ Functionality - Induction of immune activity - Suppression of weight gain *For more details, please refer to the PDF document or feel free to contact us.

  • Food ingredients (other)
  • Other food and beverage ingredients
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SF, LC, LP lactic acid bacteria

SF, LC, LP lactic acid bacteria

Introducing the active fermentation bacteria, casei and plantarum, as well as the fast-growing fecium bacteria!

We offer a variety of strains that can be applied in a wide range of fields. Our lineup includes "SF strain powder Toa," which has a faster growth rate compared to other lactic acid bacteria, "LP strain powder Toa," which has a high lactic acid production rate, and "LC strain powder Toa," which has a well-balanced and stable survival rate. Please feel free to contact us when you need assistance. 【Features】 ■ SF strain powder Toa - Produces lactic acid - Fast growth rate - High intestinal proliferation - Produces lactose-decomposing enzymes *For more details, please refer to the PDF document or feel free to contact us.

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Equol-producing lactic acid bacteria

Equol-producing lactic acid bacteria

Equol lactic acid bacteria containing all lactic acid bacteria, lactic acid fermentation extract, and antibacterial peptides.

Our company offers "Equol Lactic Acid Bacteria," which standardizes two components: equol and soybean germ isoflavones. By uniquely processing daidzein, which is abundant in soybean germ, we produce equol. Since the sugar has already been removed, it is quickly and efficiently absorbed in the stomach and small intestine, regardless of the action of intestinal bacteria. 【Components】 ■ Lactic acid bacteria fermentation extract ■ Soybean germ ■ Hydrogen ■ Deep ocean water ■ Plum extract *For more details, please download the PDF or contact us.

  • Other food and beverage ingredients
  • Bacteria

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Spore-forming lactic acid bacteria (live bacteria) 'GanedenBC30'

Spore-forming lactic acid bacteria (live bacteria) 'GanedenBC30'

Safety and effectiveness have been confirmed by more than 25 studies.

"GanedenBC30" is a spore-forming lactic acid bacterium (live bacteria) that supports the effective utilization of minerals and other nutrients. Its efficacy is backed by over 25 studies demonstrating support for digestion, immunity, and the effective utilization of protein, and it has an excellent safety record with FDA GRAS (Generally Recognized As Safe) status in the United States. It can be incorporated into various foods and is used in over 1,500 major food, beverage, and pet products worldwide. 【Features】 ■ Increases amino acid absorption from protein ■ Enhances absorption of HMB (β-Hydroxy-β-Methylbutyrate) ■ Improves mineral absorption ■ Significantly alleviates muscle soreness ■ Prevents exercise-induced performance decline *For more details, please refer to the PDF materials or feel free to contact us.

  • Food ingredients (powder)
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Functional food ingredient 'HSK201D (plant-based lactic acid bacteria)'

Functional food ingredient 'HSK201D (plant-based lactic acid bacteria)'

For promoting anti-allergy functions! Plant-based lactic acid bacteria isolated from sauerkraut (pickled cabbage)!

"HSK201D" is a plant-based lactic acid bacterium selected from over 2,000 strains of lactic acid bacteria. It has obtained patent number 5337535. This plant-based lactic acid bacterium is isolated from sauerkraut (fermented cabbage). Since it is heat-treated, it is easy to handle in factories and can also be incorporated into heat-processed foods. 【Features】 ■ Plant-based lactic acid bacterium selected from over 2,000 strains of lactic acid bacteria ■ Obtained patent number 5337535 ■ Heat-treated for easy handling in factories ■ Can be incorporated into heat-processed foods *This is for research and development purposes and is not information intended for general consumers. *For more details, please refer to the PDF materials or feel free to contact us.

  • Food/beverage functional materials
  • Bacteria

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BG-21 Fermented Bacterial Powder

BG-21 Fermented Bacterial Powder

Using carefully selected lactic acid bacteria and bifidobacteria! Also possible to process into various shapes.

In biogenomics, we have developed a multi-functional lactic acid bacteria fermentation ingredient known as "Triple Synbiotics," which incorporates the mechanisms of action from three categories of products: "probiotics," "prebiotics," and "biogenics," leveraging the results of 25 years of research on intestinal flora. The "BG21 strain fermented powder" is a "Triple Synbiotics" ingredient made from domestically produced organic soybeans, containing "517 types" of components created through co-fermentation of carefully selected [21 species, 21 strains] of lactic acid bacteria and bifidobacteria. The liquid form of BG21 strain fermented product is powdered using a spray-drying method. It can be processed into granules, tablets, capsules, and various other forms. 【Features】 ■ Contains co-fermented bacteria from carefully selected lactic acid bacteria and bifidobacteria [21 species, 21 strains] ■ Contains lactic acid bacteria fermented dietary fibers and soybean oligosaccharides ■ Contains lactic acid bacteria production substance PS-B1 ■ Can be processed into granules, tablets, capsules, and various other forms *For more details, please refer to the PDF materials or feel free to contact us.

  • Yeast and fungi
  • Bio-related synthesis and fermentation
  • Bacteria

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Intrapartum lactic acid bacteria extract DL-LAB8

Intrapartum lactic acid bacteria extract DL-LAB8

Cosmetic ingredient made from 8 strains of lactic acid bacteria discovered in the birth canal of pregnant women, fermented using a medium made from domestically produced organic soybeans, and processed into "lactic acid bacteria extract."

The lactobacillus extract DL-LAB8 from the birth canal has been confirmed to prevent the onset of candidiasis by inhibiting the mycelium of Candida and to suppress odors by inhibiting Escherichia coli.

  • Cosmetic materials and raw materials
  • Bacteria

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IHM Corporation Company Profile

IHM Corporation Company Profile

Aiming to be a "pioneer in prevention and early treatment" that can share dreams together.

Since 2006, our company has been working towards becoming an enterprise that creates high-quality services and continues to grow robustly in a new era by reorganizing into a new corporate group. The services we deliver to our customers not only include products such as pharmaceuticals and health foods, but we also place great importance on intangible values like "love," "kindness," and "vitality." Aiming to provide planning and lifestyle design necessary for health creation from a comprehensive perspective, we are developing a new concept of service called "dispensing medicine." To develop and provide at a higher level, we have established a new product development team and have begun fabless manufacturing of products, including raw material supply. We will continue to strive to support the health and lives of as many people as possible. 【Business Activities】 ■ Wholesale of pharmaceuticals, quasi-drugs, health supplements, cosmetics, medical devices, etc. ■ Sale of functional food ingredients and planning and development of health foods *For more details, please refer to the PDF document or feel free to contact us.

  • Food/beverage functional materials
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Extract containing metabolites without bacteria: 'Lactic Acid Bacteria Production Substance Extract S Liquid'

Extract containing metabolites without bacteria: 'Lactic Acid Bacteria Production Substance Extract S Liquid'

An extract containing metabolites produced through intestinal flora-style fermentation, free of bacteria!

"Lactic Acid Bacteria Production Substance Extract S Liquid" is an extract containing metabolites fermented from 16 types of 35 strains of lactic acid bacteria carefully selected by our company. Since this product is fermented in an environment similar to that of the human gut, it can be quickly absorbed by individuals whose intestinal flora balance is disrupted and who cannot obtain metabolites from beneficial bacteria, thus offering potential intestinal improvement effects. Additionally, the soy milk used for lactic acid bacteria fermentation is made from domestically produced, pesticide-free soybeans. 【Features】 ■ Metabolites can be quickly absorbed by the body ■ Intestinal improvement effects ■ Moisturizing effects ■ Uses 16 types of 35 strains of lactic acid bacteria ■ Safe and secure *For more details, please request materials or view the PDF data available for download.

  • Yeast and fungi
  • Bacteria

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The difference between lactic acid bacteria and lactic acid bacterial products.

The difference between lactic acid bacteria and lactic acid bacterial products.

Fermentation of 35 strains of 16 types of lactic acid bacteria and bifidobacteria using a unique cultivation method!

I will introduce the differences between lactic acid bacteria and lactic acid bacterial metabolites. Lactic acid bacteria are a "general term for bacteria" that produce energy by breaking down sugars to produce "lactic acid." They refer to those that meet definitions such as "highly safe bacteria that do not produce toxic substances" and "do not form spores." In contrast, lactic acid bacterial metabolites are not live bacteria. Lactic acid bacterial metabolites are created based on the idea that consuming substances metabolized by beneficial bacteria originally found in the intestines can contribute to health. [Definition of Lactic Acid Bacteria] - Shape: Rod-shaped or cylindrical "bacilli" or spherical "cocci" - Glucose metabolism: Metabolizes and excretes 50% of ingested glucose as lactic acid - Gram staining: Shows a positive reaction - Catalase reaction: Shows a negative reaction - Motility: Does not move on its own - Safety: Highly safe bacteria that do not produce toxic substances - Presence of spores: Does not form spores *For more details, please download the PDF or feel free to contact us.

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Production of bacterial cellulose through photosynthesis [Shinshu University]

Production of bacterial cellulose through photosynthesis [Shinshu University]

Confirmed cases of symbiotic relationships established by the combination of cellulose-producing bacteria and photosynthetic microorganisms.

Bacterial cellulose (BC) is produced by microorganisms and is 100 to 1000 times thinner than plant-derived cellulose, with excellent biodegradability and water retention properties. This study explored methods that could lead to the mass production of materials expected to have various applications. Since the microorganisms originally do not have the ability to produce BC, it is difficult to expect sufficient production levels of BC, and the cost becomes a challenge when seeking mass production. In the method for mass production of BC derived from research results, cases were confirmed where a symbiotic relationship is established between cellulose-producing bacteria and photosynthetic microorganisms. This enables the production of BC using microorganisms that can be cultured in the field. 【Conventional Technology and Issues】 ■ Difficulties in outdoor cultivation and management ■ Since the microorganisms originally do not have the ability to produce BC, it is difficult to expect sufficient production levels of BC ■ High costs associated with seeking mass production *For more details, please refer to the PDF document or feel free to contact us.

  • Other polymer materials
  • Bacteria

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Asparagine-containing extract "Green Rooibos Extract"

Asparagine-containing extract "Green Rooibos Extract"

Green rooibos extract containing 20% asparagine.

Our company handles a non-fermented rooibos produced under strict management in South Africa, and we offer an extract containing aspalathin, known as "Green Rooibos Extract," which is extracted and refined using our unique technology. Rooibos contains a component called aspalathin, and recent studies have revealed its ability to suppress increases in uric acid and blood sugar levels. 【Features】 ■ Non-fermented rooibos produced under strict management in South Africa ■ Green rooibos extract extracted and refined using our unique technology ■ Powder with excellent processability for capsules and tablets as a health food material *For more details, please download the PDF or contact us.

  • Other pharmaceutical intermediates and cosmetic ingredients
  • Bacteria

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Tianji Yoshino Kudzu Lactic Acid Bacteria

Tianji Yoshino Kudzu Lactic Acid Bacteria

Plant-based lactic acid bacteria derived from kudzu, gentle on the body, for a healthy life.

Our company handles "Tengoku Yoshino Kudzu Lactic Acid Bacteria." Research on kudzu has shown that the "flowers," "vines," and "leaves" also contain effective components such as kudzu isoflavones, saponins, and lignin, similar to kudzu root. This product is a lactic acid bacterium derived from "kudzu vines," cultivated with "kudzu dextrin" processed using our unique method, and has been confirmed to have high immune-activating effects through nano-processing. [Features] ■ Unique cultivation method ■ Nano-processed lactic acid bacteria *For more details, please download the PDF or feel free to contact us.

  • Food/beverage functional materials
  • Food ingredients (powder)
  • Bacteria

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"Plant-based lactic acid bacteria" attracting attention.

"Plant-based lactic acid bacteria" attracting attention.

Adaptable to a wide range of environments! Various uses are being considered to leverage this advantage.

Lactic acid bacteria that inhabit plant materials such as vegetables and fruits are called "plant-based lactic acid bacteria" and are isolated from plant materials like grains, vegetables, fruits, and seeds. Compared to animal-based lactic acid bacteria used in yogurt fermentation, they possess various characteristics to survive in nutrient-poor and harsh environments, can adapt to a wide range of environments, and can ferment a variety of substrates. In recent years, food manufacturers have also begun to focus on "plant-based lactic acid bacteria," exploring various applications to leverage their advantages. **Features** - Growth range: Can thrive in nutrient-poor environments - Acid resistance: Strong - Salt resistance: Strong - Coexistence with other bacteria: Strong - Optimal temperature: Wide range of optimal temperatures - Fermentation: Capable of fermenting various sugars other than lactose **Effects of Lactic Acid Bacteria** - Improved water retention - Emulsifying action of fats - Preservative action - Texture improvement - Enhanced taste and aroma - Promotion of plant growth

  • Food synthesis and fermentation
  • Others Synthesis/Fermentation
  • Bacteria

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[Development Example] Various Vegetable and Fruit Juices

[Development Example] Various Vegetable and Fruit Juices

Introducing the flow of the trial production test! We will conduct tests from the selection of lactic acid bacteria strains to exposure tests with artificial gastric juice and artificial intestinal fluid.

We would like to introduce the fermentation tests for various vegetable and fruit juices conducted by our company. We determine the dilution ratio of concentrated fruit juice and vegetable juice, select lactic acid bacteria strains, and choose fermentation time and temperature for fermentation. After fermentation, we measure the number of lactic acid bacteria, pH, and sugar content (screening of lactic acid bacteria strains). Subsequently, we confirm the preservation stability, conduct tests for the intestinal reachability of lactic acid bacteria, perform exposure tests with artificial gastric juice and artificial intestinal fluid, and set sterilization temperature and time if necessary. 【Flow of Prototype Testing】 ■ Determination of dilution ratio, selection of lactic acid bacteria strains, selection of fermentation time and temperature ■ Fermentation ■ Measurement of lactic acid bacteria count after fermentation, pH and sugar content measurement (screening of lactic acid bacteria strains) ■ Confirmation of preservation stability / intestinal reachability tests / exposure tests with artificial gastric juice and artificial intestinal fluid ・ Setting of sterilization temperature and time (if sterilization is necessary) *For more details, please refer to the PDF document or feel free to contact us.

  • Food synthesis and fermentation
  • Others Synthesis/Fermentation
  • Bacteria

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