Last Updated： Aggregation Period:Sep 17, 2025～Oct 14, 2025
This ranking is based on the number of page views on our site.
Last Updated： Aggregation Period:Sep 17, 2025～Oct 14, 2025
This ranking is based on the number of page views on our site.
Last Updated： Aggregation Period:Sep 17, 2025～Oct 14, 2025
This ranking is based on the number of page views on our site.
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Lactic acid bacteria and bifidobacteria, a wide variety of lineup.
Belgium THT Company Lactobacillus At Seti, we offer a wide variety of plant-derived lactobacilli and other single strains of lactobacilli and bifidobacteria. For more details, please visit our website. ● Various single strains ● Live bacteria
[Technical Data Presentation] For health foods and drinks! Lactobacillus "King Strawberry Lactobacillus" using Hakata's Amaou is now available, with data proving the increase of immune substances!
Daishihasei Co., Ltd. provides solution proposals to support product creation related to manufacturing and experiential consumption. We also supply health food ingredients to many companies. "Amaou Lactic Acid Bacteria" is a lactic acid bacterium derived from strawberries using Hakata's Amaou. It is suitable for health foods and drinks. As a related product, we also offer "Amaou Powder," which uses the same Amaou and is suitable for confectionery and baking. 【Features】 ■ Strawberry-derived lactic acid bacteria ■ Suitable for health foods and drinks ■ Related product "Amaou Powder" available *For more details, please refer to the PDF document or feel free to contact us.
Lactic acid bacteria discovered as excellent strains and researched for many years by the National Agriculture and Food Research Organization!
We would like to introduce our product, "Lactobacillus H61 strain." It was discovered in 1958 as an excellent strain from cheese starters. This product has been researched for many years by the National Agriculture and Food Research Organization. Please feel free to contact us if you have any inquiries. 【Specifications】 ■ Main ingredient: Lactobacillus ■ Standard component: More than 670 billion/g ■ Final manufacturing country: Japan (Saitama Prefecture) *For more details, please refer to the PDF document or feel free to contact us.
![High-function lactic acid bacteria 'EF-2001' [Nourishing white blood cells!]](https://image.mono.ipros.com/public/product/image/ef2/2000297221/IPROS6512606219323406395.JPG?w=280&h=280)
Contains 750 trillion lactic acid bacteria per gram! A high-function lactic acid bacteria that can absorb nutrients from white blood cells! It does not affect the taste even when mixed with other food ingredients.
The high-functioning lactic acid bacteria 'EF-2001' contains a large amount of BRM and allows for the effective and safe intake of "nutrients for white blood cells." It does not contain allergens and can provide a large quantity of lactic acid bacteria in a small amount. Additionally, unlike live bacteria, it does not produce acid, ensuring stable quality. It has no sour taste and does not affect the flavor when mixed with other food ingredients. 【Features】 ■ Contains 750 trillion lactic acid bacteria per gram ■ Free from allergens ■ Highly heat-resistant ■ Stable quality ■ No sour taste *For more details, please request materials or view the PDF data available for download.
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.
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.
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.
Over 3,000 strains are held! Here, we introduce lactic acid bacteria that are used in many foods.
Lactic acid bacteria are a general term for "bacteria that produce a large amount of lactic acid from glucose," and they can be broadly classified into two types based on their habitat. Lactic acid bacteria break down sugars contained in food to produce lactic acid (lactic acid fermentation), which changes the taste and aroma of food and improves its preservation, resulting in benefits for humans. For example, they have been used in various fermented foods such as yogurt, cheese, miso, soy sauce, and pickles for a long time. 【Characteristics of Lactic Acid Bacteria】 ■ Broadly classified into two types based on habitat ■ Break down sugars in food to produce lactic acid (lactic acid fermentation) ■ Change the taste and aroma of food and improve preservation ■ Various types of lactic acid bacteria are used depending on the food *For more details, please refer to the PDF document or feel free to contact us.
![[Research Material] World Market for Lactic Acid Bacteria](https://image.mono.ipros.com/public/product/image/31c/2001467194/IPROS51430750323072835228.jpeg?w=280&h=280)
World Market for Lactic Acid Bacteria: Lactic Acid Bacteria for Food, Lactic Acid Bacteria for Pharmaceuticals, Food Production, Medical Industry, Others
This research report (Global Lactobacillus Market) investigates and analyzes the current state of the global market for Lactobacillus and its outlook for the next five years. It includes information on the overview of the global Lactobacillus market, trends of major companies (sales, selling prices, market share), market size by segment, market size by major regions, and distribution channel analysis. The segments by type in the Lactobacillus market focus on food-grade Lactobacillus and pharmaceutical-grade Lactobacillus, while the segments by application cover food production, the medical industry, and others. The regional segments are categorized 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 of Lactobacillus. It also includes the market share of major companies in the Lactobacillus sector, product and business overviews, and sales performance.
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.*
