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Fermentation Technology Product List and Ranking from 6 Manufacturers, Suppliers and Companies

Last Updated： Aggregation Period:Nov 19, 2025～Dec 16, 2025
This ranking is based on the number of page views on our site.

Fermentation Technology Manufacturer, Suppliers and Company Rankings

Last Updated： Aggregation Period:Nov 19, 2025～Dec 16, 2025
This ranking is based on the number of page views on our site.

  1. 共和化工 Tokyo//environment
  2. シーエムシー・リサーチ Tokyo//Service Industry
  3. 豊橋バイオマスソリューションズ Aichi//Electricity, Gas and Water Industry
  4. マーケットリサーチセンター Tokyo//Service Industry
  5. コーレンス Tokyo//Trading company/Wholesale
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Fermentation Technology Product ranking

Last Updated： Aggregation Period:Nov 19, 2025～Dec 16, 2025
This ranking is based on the number of page views on our site.

  1. Konghe Chemical Co., Ltd. Environmental Microbiology Research Institute Guide 共和化工
  2. 11/26 Webinar "Production Methods of Useful Substances from Koji Fermentation" シーエムシー・リサーチ
  3. What is methane fermentation (anaerobic digestion)? 豊橋バイオマスソリューションズ
  4. [Research Material] Global Market for Food Microbial Fermentation Technology マーケットリサーチセンター
  5. What is fermentation? バイオテックジャパン

Fermentation Technology Product List

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11/26 Webinar "Production Methods of Useful Substances from Koji Fermentation"

11/26 Webinar "Production Methods of Useful Substances from Koji Fermentation"

Detailed development of production methods for useful substances using koji fermentation and their application technologies!

■Title: Development of Production Methods for Useful Substances from Koji Fermentation and Their Utilization Technologies ■Date: November 26, 2025 (Wednesday) 13:30 - 16:30 ■Target Audience for the Seminar Technicians and sales personnel involved in new product development related to fermentation manufacturers ■Knowledge Gained from the Seminar Cost reduction for sake and amazake, hints for new product development, and new knowledge for developing and promoting products with added new functionalities ■Program 1. Development of dissolving enzyme agents for high-temperature damaged rice in sake brewing and music vibration technology 2. Fermentation technology to enhance α-Ethylglucoside (α-EG), a key component of sake, in various brewing processes 3. Patch testing of α-EG and its effects on fibroblasts 4. Utilization technologies of α-EG in daily necessities and cosmetics 5. New functionalities of α-EG in human trials 6. Development and advantages of quantification methods for rice-derived indigestible resistant protein (RP) 7. Assessment of RP levels and functionalities in cooked rice and rice snacks 8. Characteristics of RP amazake based on differences in raw rice 9. Examination of heat denaturation and pH denaturation conditions for RP supplements 10. New functionalities in human trials of RP amazake 11. Short-time production method for RP amazake that can suppress ineffective adsorption phenomena 12. Further RP amazake production methods as mentioned above

  • Food synthesis and fermentation
  • Technical Seminar
  • Others Synthesis/Fermentation

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What is fermentation?

What is fermentation?

Enhancement of flavor, improvement of preservation, and changes in physical properties! It is possible to alter the taste and aroma of food or add viscosity to food.

Fermentation refers to the process by which substances change due to the action of microorganisms. If the change in the substance is beneficial to humans, it is called "fermentation," while if it is harmful, it is distinguished as "putrefaction." In the case of lactic acid bacteria, sugars are broken down to produce lactic acid (lactic acid fermentation). During lactic acid fermentation, organic acids, amino acids, and aromatic components are also generated, which can alter the taste and aroma of food and add viscosity to it. Through lactic acid fermentation, changes that were unimaginable before fermentation can be expected, such as "enhancement of flavor," "improvement of preservation," and "changes in physical properties." Biotech Japan is a specialized manufacturer of plant-based lactic acid bacteria. We are engaged in the development of fermentation technology utilizing approximately 3,000 strains of excellent bacteria. [Features] - Enhancement of flavor (such as soy sauce and miso) - Improvement of preservation (such as pickles) - Changes in physical properties (such as yogurt) *For more details, please refer to the PDF materials or feel free to contact us.

  • Food synthesis and fermentation
  • Others Synthesis/Fermentation

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Fermentation equipment for the production of edible vinegar - Technology through deep fermentation

Fermentation equipment for the production of edible vinegar - Technology through deep fermentation

We design and manufacture turnkey plants with production capacities ranging from 300 L to 100 m³. We are involved in the development and startup of fermentation equipment.

Technical advantages of the fermentation equipment manufactured by Chetotech: 【High-quality stainless steel tanks】 - Eight individually adjustable supports are attached to the outside of the tank, ensuring that the tank remains sufficiently stable. - The equipment is designed with components already integrated, minimizing liquid resistance and allowing it to withstand intense flow within the tank, resulting in a maintenance-free lifespan. - The stainless steel air piping and cooling coils are positioned close to the tank walls. 【All numerical measurements and monitoring related to fermentation】 - Filling capacity, temperature, alcohol concentration, foam level, air flow rate - Proven PLC control using SIEMENS S7-300 - Independent PLC system for each fermentation unit - Optimal PC monitoring and control system

  • Food storage equipment and facilities
  • Other food machinery

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Konghe Chemical Co., Ltd. Environmental Microbiology Research Institute Guide

Konghe Chemical Co., Ltd. Environmental Microbiology Research Institute Guide

We are advancing fundamental research and development to protect the environment!

This is an introduction to the Environmental Microbiology Research Institute of Kyouwa Chemical Co., Ltd. The Environmental Microbiology Research Institute aims to contribute to society through the development of scientific and technological solutions related to environmental issues, focusing on fundamental research on microorganisms that protect the environment and the development of technologies for utilizing these microorganisms. Although our institute is small in terms of facilities and the number of researchers, we are determined to achieve remarkable results, embodying the spirit of "even a tiny insect has a soul," and to play a part in solving environmental problems. We appreciate the support of all stakeholders. The decomposition of organic waste through high-temperature aerobic fermentation is a safe treatment method that does not cause pollution. We are analyzing the microbial communities responsible for this process. We have already isolated a new genus and species of thermophilic bacteria. The enzymes produced by these bacteria are also useful. Of course, we are also advancing research on the utilization of enzymes from thermophilic bacteria. To protect the environment, environmental analysis, such as water quality surveys, is essential. It is also our mission to develop more sensitive, accurate, rapid, convenient, and cost-effective analytical methods. Under joint research between industry, government, and academia, we are also investigating waste decomposition technologies utilizing the metabolic activity of thermophilic bacteria and the utilization technologies for the enzymes they produce. For more details, please contact us or refer to our catalog.

  • Other environmental equipment
  • Other water treatment equipment

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Creating new value through complex fermentation by lactic acid bacteria.

Creating new value through complex fermentation by lactic acid bacteria.

The creation of new value is possible! The fermentation power of lactic acid bacteria still holds many possibilities.

By considering the characteristics of each strain, we create new value for the fermentation target through "composite fermentation" that combines two or more strains, utilizing the differences in growth rates and produced substances of the strains. For example, when soy milk is subjected to composite fermentation with strains A and B, it is possible to transform the soy milk into a cheese-like flavor due to the coagulation effect caused by the pH decrease from strain A and the richness produced by strain B. Additionally, the early dominance of strain A creates an environment that facilitates the proliferation of strain B, resulting in a synergistic effect that enables effective fermentation. [Example of composite fermentation of soy milk with strains A and B] - The coagulation effect caused by the pH decrease from strain A and the richness produced by strain B transform the soy milk into a cheese-like flavor. - The early dominance of strain A creates an environment that facilitates the proliferation of strain B, resulting in a synergistic effect that enables effective fermentation. *For more details, please refer to the PDF document or feel free to contact us.

  • Food synthesis and fermentation
  • Others Synthesis/Fermentation

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What is methane fermentation (anaerobic digestion)?

What is methane fermentation (anaerobic digestion)?

Technologies required by society! Generating biogas, a renewable energy source, from waste and other materials.

We would like to introduce our "Methane Fermentation (Anaerobic Digestion)." Using the activity of microbial communities, we generate biogas, a renewable energy source, from waste and other materials. This technology is socially demanded for carbon neutrality, promoting a circular economy, and the spread of renewable energy, as well as for the SDGs, but it has been slower to spread compared to other renewable energy technologies. [Features] ■ Agricultural land restoration ■ Greening of solar power plants ■ Water treatment *For more details, please refer to the PDF document or feel free to contact us.

  • Other environmental equipment
  • Other energy equipment

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[Research Material] Global Market for Food Microbial Fermentation Technology

[Research Material] Global Market for Food Microbial Fermentation Technology

Global Market for Food-Grade Microbial Fermentation Technology: Animal Protein Production, Plant Protein Production, Others, Food Industry, Feed, Others

This research report (Global Microbial Fermentation Technology for Food) investigates and analyzes the current state of the global market for microbial fermentation technology for food and its outlook for the next five years. It includes information on the overview of the global market for microbial fermentation technology for food, trends among major companies (sales, selling prices, market share), market size by segment, market size by major regions, and distribution channel analysis. The market segments by type include animal protein production, plant protein production, and others, while the segments by application focus on the food industry, feed, and others. The regional segments are divided into North America, the United States, Europe, Asia-Pacific, Japan, China, India, South Korea, Southeast Asia, South America, the Middle East, and Africa, to calculate the market size for microbial fermentation technology for food. The report also includes the market share of major companies in the microbial fermentation technology for food sector, product and business overviews, and sales performance.

  • Other services

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