For promoting anti-allergy functions! Plant-based lactic acid bacteria isolated from sauerkraut (pickled cabbage)!
"HSK201D" is a plant-based lactic acid bacterium selected from over 2,000 strains of lactic acid bacteria. It has obtained patent number 5337535. This plant-based lactic acid bacterium is isolated from sauerkraut (fermented cabbage). Since it is heat-treated, it is easy to handle in factories and can also be incorporated into heat-processed foods. 【Features】 ■ Plant-based lactic acid bacterium selected from over 2,000 strains of lactic acid bacteria ■ Obtained patent number 5337535 ■ Heat-treated for easy handling in factories ■ Can be incorporated into heat-processed foods *This is for research and development purposes and is not information intended for general consumers. *For more details, please refer to the PDF materials or feel free to contact us.
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【Specifications】 ■Packaging: 0.5kg x 2 bags ■Storage conditions: Room temperature (cool, dark place) ・Avoid high temperature and humidity *This is for research and development purposes and is not intended for general consumers. *For more details, please refer to the PDF document or feel free to contact us.
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【Purpose】 ■ For promoting anti-allergy functions * This is for research and development purposes and is not information intended for general consumers. * For more details, please refer to the PDF materials or feel free to contact us.
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The Central Research Institute of Nippon Ham Co., Ltd. serves as the core institution for the development and guidance of inspection technologies related to food safety within the Nippon Ham Group, working on the development of inspection technologies for allergens, harmful microorganisms, toxins, and residual harmful substances. Additionally, we are engaged in research and development of foods and materials that contribute to health, as well as the development of production technologies for delicious and high-quality meat and food products.
