Adaptable to a wide range of environments! Various uses are being considered to leverage this advantage.
Lactic acid bacteria that inhabit plant materials such as vegetables and fruits are called "plant-based lactic acid bacteria" and are isolated from plant materials like grains, vegetables, fruits, and seeds. Compared to animal-based lactic acid bacteria used in yogurt fermentation, they possess various characteristics to survive in nutrient-poor and harsh environments, can adapt to a wide range of environments, and can ferment a variety of substrates. In recent years, food manufacturers have also begun to focus on "plant-based lactic acid bacteria," exploring various applications to leverage their advantages. **Features** - Growth range: Can thrive in nutrient-poor environments - Acid resistance: Strong - Salt resistance: Strong - Coexistence with other bacteria: Strong - Optimal temperature: Wide range of optimal temperatures - Fermentation: Capable of fermenting various sugars other than lactose **Effects of Lactic Acid Bacteria** - Improved water retention - Emulsifying action of fats - Preservative action - Texture improvement - Enhanced taste and aroma - Promotion of plant growth
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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.