Creating new value through complex fermentation by lactic acid bacteria.

The creation of new value is possible! The fermentation power of lactic acid bacteria still holds many possibilities.

By considering the characteristics of each strain, we create new value for the fermentation target through "composite fermentation" that combines two or more strains, utilizing the differences in growth rates and produced substances of the strains. For example, when soy milk is subjected to composite fermentation with strains A and B, it is possible to transform the soy milk into a cheese-like flavor due to the coagulation effect caused by the pH decrease from strain A and the richness produced by strain B. Additionally, the early dominance of strain A creates an environment that facilitates the proliferation of strain B, resulting in a synergistic effect that enables effective fermentation. [Example of composite fermentation of soy milk with strains A and B] - The coagulation effect caused by the pH decrease from strain A and the richness produced by strain B transform the soy milk into a cheese-like flavor. - The early dominance of strain A creates an environment that facilitates the proliferation of strain B, resulting in a synergistic effect that enables effective fermentation. *For more details, please refer to the PDF document or feel free to contact us.

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