Fermented milk matures with its own characteristics in each region and then develops in various forms!
Since a 19th-century Russian scholar drew attention to the relationship between yogurt and health, research on lactic acid bacteria in our country has made remarkable progress. Here, I will clearly outline the journey leading to the discovery of lactic acid bacterial products. To begin with, I would like to briefly trace the history and origins of yogurt. Throughout human history, fermented milk has been produced in various parts of the world, contributing to the health of the local people. It is likely that during the development of pastoral cultures, the accidental natural fermentation of milk, possibly due to bacteria entering a barrel, led to the creation of a sour drink. *For more detailed information, please refer to the related links. Feel free to contact us for further inquiries.*
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At the Kōei Scientific Research Institute, we are developing our business based on the corporate philosophy of "contributing to the health promotion of humanity through lactic acid bacteria production materials," which is founded on the "lactic acid bacteria cultivation technology" inherited from our predecessor, Director Masagaki. Our "lactic acid bacteria production materials," developed using our unique cultivation technology based on 16 types and 35 strains of lactic acid bacteria and bifidobacteria (patent obtained: Patent No. 4540376), are widely used as health food ingredients.