[Development Example] Various Vegetable and Fruit Juices

Introducing the flow of the trial production test! We will conduct tests from the selection of lactic acid bacteria strains to exposure tests with artificial gastric juice and artificial intestinal fluid.

We would like to introduce the fermentation tests for various vegetable and fruit juices conducted by our company. We determine the dilution ratio of concentrated fruit juice and vegetable juice, select lactic acid bacteria strains, and choose fermentation time and temperature for fermentation. After fermentation, we measure the number of lactic acid bacteria, pH, and sugar content (screening of lactic acid bacteria strains). Subsequently, we confirm the preservation stability, conduct tests for the intestinal reachability of lactic acid bacteria, perform exposure tests with artificial gastric juice and artificial intestinal fluid, and set sterilization temperature and time if necessary. 【Flow of Prototype Testing】 ■ Determination of dilution ratio, selection of lactic acid bacteria strains, selection of fermentation time and temperature ■ Fermentation ■ Measurement of lactic acid bacteria count after fermentation, pH and sugar content measurement (screening of lactic acid bacteria strains) ■ Confirmation of preservation stability / intestinal reachability tests / exposure tests with artificial gastric juice and artificial intestinal fluid ・ Setting of sterilization temperature and time (if sterilization is necessary) *For more details, please refer to the PDF document or feel free to contact us.

Others Synthesis/FermentationFood synthesis and fermentation