Lactic acid bacteria isolated from sake lees!
We handle the lactic acid bacteria 'K-2' derived from sake lees. Since it is not a live bacterium, it has high heat resistance and can be applied to various foods. It can be used in a wide range of applications, including lactic acid bacteria supplements (tablets and granules), nutritional functional foods, snacks (from dried goods to fresh items, both Japanese and Western sweets), jelly, and beverages (while it disperses well, please use stabilizers if it settles). 【Features】 - Contains 1 trillion lactic acid bacteria per gram - High heat resistance due to being a non-live bacterium, allowing for application in various foods - No lactic acid is produced, so there is no change in acidity and the product's flavor remains stable - No concerns about line contamination *For more details, please download the PDF or feel free to contact us.
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【Safety】 ■Mutagenicity: Negative ■Acute toxicity test: Above 5,000mg/kg ■Human intake test (1g/day): No adverse events *For more details, please download the PDF or feel free to contact us.
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For more details, please download the PDF or feel free to contact us.
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Our company has consistently focused on "rice," the foundation of Japanese food, and continues to create rice snacks that are loved by our customers. Our core business, rice snacks, is a traditional confectionery made from rice, which is at the heart of Japanese food culture, and it is also a rapidly expanding business in overseas markets. Rice is gaining global attention as a low-allergen ingredient, and rice snacks are quickly spreading, particularly in the United States, driven by health-conscious trends, with further growth expected in the future. Looking ahead, we will provide customer value from the perspective of "Better For You," which signifies our contribution to a healthy lifestyle by choosing, eating, and enjoying delicious and healthy foods, taking into account the changing environment surrounding food companies.