The potential of lactic acid bacteria.
Active in food and agriculture! By combining various raw materials, diverse processing becomes possible.
Lactic acid bacteria have various characteristics depending on the strain. Even within the same "genus and species," differences in the strain can lead to variations in properties after fermentation, suggesting that the environment in which the strain was isolated greatly influences the abilities of the lactic acid bacteria. By combining the fermentation power of lactic acid bacteria with various raw materials, diverse processing becomes possible. **Effects of Lactic Acid Bacteria** - Improved water retention - Emulsifying action of fats - Preservative action - Improvement of texture - Enhancement of taste and aroma - Promotion of plant growth *For more details, please refer to the PDF document or feel free to contact us.*
- Company：バイオテックジャパン
- Price：Other
