Detailed development of production methods for useful substances using koji fermentation and their application technologies!
The latest advanced machine exclusively for mixing and transporting!
Enhancement of flavor, improvement of preservation, and changes in physical properties! It is possible to alter the taste and aroma of food or add viscosity to food.
Active in food and agriculture! By combining various raw materials, diverse processing becomes possible.
Over 3,000 strains are held! Here, we introduce lactic acid bacteria that are used in many foods.
Adaptable to a wide range of environments! Various uses are being considered to leverage this advantage.
The creation of new value is possible! The fermentation power of lactic acid bacteria still holds many possibilities.
We propose appropriate measures! Please feel free to contact us for any small matters.
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.