バイオテックジャパン List of Products and Services

Lactic acid bacteria that have a positive effect on crop growth are referred to as agricultural lactic acid bacteria. From our collection of 3,000 strains, we have selected and mixed the two strains that are most effective in improving the growth environment for crops, which is expected to enhance vitality. By using it during seedling cultivation, the following effects have been confirmed: - Improvement of root development in seedlings - Changes in soil microbial communities and an increase in beneficial bacteria *For more details, please refer to the PDF document or feel free to contact us.

• Biofertilizer for Agriculture
• Other plant-based products
• Yeast and fungi

I will explain the content of the lactic acid bacteria business at Biotech Japan. In addition to selling the lactic acid bacteria starters we hold, we conduct fermentation tests using lactic acid bacteria for product development, as well as isolation and identification of new lactic acid bacteria. "Isolation and Identification of Lactic Acid Bacteria" We attempt to isolate lactic acid bacteria from agricultural products and foods (fruits, vegetables, sake, etc.) as requested by customers, aiming to acquire new strains of lactic acid bacteria. When successful, we also offer identification tests. We also provide storage management services for lactic acid bacteria, and the isolated strains can be stored and managed at our company. [Examples] - Isolation and starter preparation of lactic acid bacteria and yeast naturally present in products from the manufacturing environment - Isolation of lactic acid bacteria from agricultural products used as raw materials - Isolation of alcohol-resistant lactic acid bacteria from sake breweries and distilled spirits

• Food synthesis and fermentation

I will explain part of the business activities of Biotech Japan. In addition to selling the lactic acid bacteria starters we hold, we also engage in product development utilizing the fermentation of microorganisms, including lactic acid bacteria, as well as the isolation and identification of new lactic acid bacteria and yeasts. "Fermentation Testing" We select strains suitable for the fermentation target from our stock and conduct fermentation tests on a lab scale to examine changes in physical properties and flavor due to fermentation. [Examples] - Development of lactic acid bacteria for flavor enhancement for pickled vegetable manufacturers - Development of original starters for yogurt manufacturers - Development of natural yeast for confectionery manufacturers

• Food synthesis and fermentation

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

At Biotech Japan, we conduct "contract development" and have a wealth of experience in areas such as the development of natural yeast and alternatives to emulsifiers. We effectively utilize the business experience and connections we have cultivated in the food industry, as well as our fermentation technology and know-how for plant-based lactic acid bacteria, along with the information held by our proprietary strains. We propose appropriate solutions to meet our customers' needs, such as "problem-solving" and "new product development." Please feel free to contact us. 【Achievements (partial)】 ■ Confectionery manufacturer / Development of natural yeast ■ Fat manufacturer / Development of emulsifier alternatives ■ Pickle manufacturer / Development of lactic acid bacteria for flavor enhancement ■ Functional food manufacturer / Development of protein-adjusted rice and bread ■ Food manufacturer / Development of lactic acid bacteria for bread making *For more details, please refer to the PDF materials or feel free to contact us.

• Food synthesis and fermentation
• Others Synthesis/Fermentation

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

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

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.

• Food synthesis and fermentation
• Others Synthesis/Fermentation

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.*

• Food synthesis and fermentation
• Others Synthesis/Fermentation

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

How about custom-made packed rice that is not a ready-made product for event purposes and for building the brand of farmers? We can create completely custom-packed rice according to your preferences, including rice varieties and secondary ingredients. The usual lot size is 3,000 packs per lot, but we can also accommodate smaller quantities at a lower cost. We manufacture with consideration for food safety at a factory certified with FSSC22000. *Please note that it may be difficult to accommodate certain requests depending on the desired content and allergenic secondary ingredients. For more details, please consult with us.

• OEM

Would you like to utilize your original lactic acid bacteria for the fermentation of your products? - I want to use lactic acid bacteria derived from our own materials for food development. - I want to consider specialty products using lactic acid bacteria derived from local agricultural products. - I want to find lactic acid bacteria with a story. We will isolate your original lactic acid bacteria from your desired raw materials (in-house fermented products, local agricultural products, or other materials), identify the species through DNA analysis, and handle the cultivation process. Lactic acid bacteria will be provided in the form of culture liquid or dried powder. Additionally, we can also store your original lactic acid bacteria at our facility, allowing for smooth cultivation for future orders. If you already have lactic acid bacteria strains, we can also accept cultivation-only requests.

• Yeast and fungi
• ODM
• Food/beverage functional materials

We would like to introduce our "Powder Starter (Freeze-Dried Powder)." 【Overview】 ■ Bacterial count standard: 10^10 cells/g or more ■ Shelf life: 1 year ■ Storage method: Frozen storage ■ Packaging: 50g to 500g (Aluminum pouch) Cultivation on non-allergen media or specified media is also possible upon request. We can flexibly accommodate packaging and quantities to provide you with a user-friendly product. In addition to selling our own stock, we also accept powder processing for stocks held by customers. Please feel free to contact us. 【Basic Flow to Manufacturing】 1. Preliminary testing (Lab-scale culture tests with specified strains) 2. Notification of estimated production volume and submission of formal quotation 3. Order placement 4. Main production *For more details, please refer to the PDF document or feel free to contact us.

• Yeast and fungi
• Supplement materials
• Food ingredients (powder)

Introducing the "Liquid Starter" provided by Biotech Japan. 【Overview】 ■ Bacterial count standard: 10^7 cells/mL or more ■ Shelf life: 1 month ■ Storage method: Refrigerated storage ■ Packaging: 800mL/PP bottle Cultivation in non-allergen media or specified media is also possible upon request. Additionally, we offer paid samples in smaller quantities. Please feel free to contact us. *For more details, please refer to the PDF document or feel free to reach out to us.

• Food ingredients (liquid)
• Yeast and fungi