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.

Others Synthesis/FermentationFood synthesis and fermentation