A small fermentation machine utilizing experienced know-how! Available in processing capacities from 5kg to 120kg, depending on the application.
Delivering the fermentation power of domestically produced organic soybeans directly to the intestines.
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.
Starting with the selection of strains suitable for the fermentation target! We are first attempting fermentation tests on a small scale.
We will attempt to isolate lactic acid bacteria from crops and food products! If successful, we will also conduct identification tests. The isolated strains can be stored and managed at our company.
Ideal for making miso, shio koji, and amazake! A small fermentation machine utilizing experienced know-how.