Starting with the selection of strains suitable for the fermentation target! We are first attempting fermentation tests on a small scale.
I will explain part of the business activities of Biotech Japan. In addition to selling the lactic acid bacteria starters we hold, we also engage in product development utilizing the fermentation of microorganisms, including lactic acid bacteria, as well as the isolation and identification of new lactic acid bacteria and yeasts. "Fermentation Testing" We select strains suitable for the fermentation target from our stock and conduct fermentation tests on a lab scale to examine changes in physical properties and flavor due to fermentation. [Examples] - Development of lactic acid bacteria for flavor enhancement for pickled vegetable manufacturers - Development of original starters for yogurt manufacturers - Development of natural yeast for confectionery manufacturers
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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.
