A material fermented with our original plant-derived lactic acid bacteria strain JK-13, using soybean peptides that excel in digestibility and absorption.
The plant-based lactic acid bacteria fermentation product YJK-13 is made using our original plant-derived lactic acid bacteria strain JK-13, which ferments highly digestible soybean peptides. In addition to the nutritional and functional value of soybean peptides, this fermentation product combines the immune-activating effects and intestinal regulation properties of lactic acid bacteria. Although YJK-13 has a slight cloudiness, it has high solubility, making it suitable for a wide range of foods, including beverages. We have confirmed its immune-activating effects and the proliferation effects on bifidobacteria, among other aspects. *For more details, please visit our company website or feel free to contact us.*
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basic information
〇Crude protein: 70.0% or more 〇Plant-based lactic acid bacteria (dead bacteria): 10 billion or more per gram (reference value) 〇Example of labeling: Soy peptide lactic acid bacteria fermentation product (soy peptide, dextrin)
Price range
P2
Delivery Time
Applications/Examples of results
- Antioxidant effect - Intestinal regulation effect - Immune activation effect
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Company information
Yaegaki Fermentation Technology Research Institute is a group company of Yaegaki Sake Brewery, founded in 1666. Utilizing the traditional "fermentation technology" cultivated in sake brewing, we are engaged in the development of various new materials, including functional food ingredients, natural food colorants, and natural seasonings. Additionally, we have obtained ISO 9001 certification, and under a more rigorous management system, we implement a quality management system. In addition to the products listed here, we also welcome inquiries about many of our own products (colorants and general food) and new business development, so please visit our website! https://www.yaegaki.co.jp/bio/