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.
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For more details, please refer to the PDF document or feel free to contact us.
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【Usage】 ■ Yogurt, cheese, miso, soy sauce, pickles, etc. ■ Salami sausage, fermented butter, sour cream, rye bread, etc. *For more details, please refer to the PDF document or feel free to contact us.
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Since our establishment in 1994, we have continued to isolate over 3,000 strains of plant-based lactic acid bacteria. Many of these strains possess characteristics such as antibacterial properties, acid resistance, and salt tolerance. We have developed technologies utilizing the power of lactic acid bacteria, focusing on antibacterial effects, starting with "low proteinization" used in our own products. Moving forward, we will continue to create possibilities that were previously unimaginable.