Manufacture and sale of lactic acid bacteria Manufacture and sale of food
Lactic acid bacteria available
Products
Recommended lactic acid bacteria and seed bacteria (commercially available and OEM)
Complete coverage of Tokyo Food's lactic acid bacteria
Currently, there are over 350 types of lactic acid bacteria known, each of which is given a name and classified. Lactic acid bacteria are classified into genera, which are then divided into species and strains, with over 10,000 strains currently known. Tokyo Food's lactic acid bacteria are a combination of lactic acid bacteria discovered by Dr. Tatsuhiko Suga, chairman of the Biogenics Liaison Council, through 45 years of basic research, and other lactic acid bacteria. Different types of lactic acid bacteria have different functions, and various effects have been reported, including not only intestinal regulation but also immune regulation. In order to make the most of the characteristics of each lactic acid bacteria, we will make suggestions upon commercialization if you consult us.
Lactic acid bacteria
Tokyo Foods Raw Materials List
Lactic acid bacteria, 4 live species and 3 sterilized species (nano-processed *patented: patent no. 4540376), are unique species of lactic acid bacteria born from the research of Dr. Tatsuhiko Suga, chairman of the Biogenics Liaison Council, and are widely used as ingredients in health foods. Tokyo Foods Co., Ltd., which handles Dr. Suga's ingredients, is making suggestions for commercialization with the advice of Dr. Suga to meet the needs of our customers.
Acquired patents
Patent registration for Th1 inducer and its manufacturing method: No. 4621218
Lactic acid bacteria Live bacteria
Cremolis
Raw material origin
yogurt
shape
powder
Features
Produces lactic acid
Produces viscous polysaccharides
Mild acidity
Makes thick yogurt
Bacteria count/g
100 million/g
Applications
Yogurt and Food Health Food and Drinks
Expiration date
1 to 1.5 years
Thermophilus + Bulgaricus
Raw material origin
yogurt
shape
powder
Features
Georgian yogurt
Acidifies lactic acid bacteria.
Strong sourness
Bacteria count/g
100 million/g
Applications
powder
Expiration date
1 year
cremoris + thermophilus
Raw material origin
yogurt
shape
powder
Features
Produces viscous polysaccharides
Mild acidity
Makes thick yogurt
Bacteria count/g
100 million/g
Applications
powder
Expiration date
1 to 1.5 years
Lactobacillus plantarum
Raw material origin
Kyoto Suguki
shape
powder
Features
It does not ferment with milk. It does not ferment with lactose but ferments with glucose. It is ideal for soy milk, almond milk, and pickles.
Bacteria count/g
100 million/g
Applications
powder
Expiration date
1 year
Lactic acid bacteria sterilization (nano processing)
Nano-type lactic acid bacteria nEF
Raw material origin
Human origin
shape
powder
Features
Evidence of immune activation, intestinal regulation, virus, etc., functional claims
Bacteria count/g
5 trillion particles/g
Applications
Food, health foods and drinks
Expiration date
2 years
SUGUKI lactic acid bacteria (nano-processed)
Raw material origin
Kyoto Suguki
shape
powder
Features
Traceability
Allergy Free
Short bacilli
Good dispersibility
Bacteria count/g
2.5 trillion particles/g
Applications
Food, health foods and drinks
Expiration date
3 years
Lactic acid bacteria and bifidobacteria
Bulgarian bacteria
Thermophilic bacteria
Lactic Acid Bacteria Research Institute: Bioken Co., Ltd.
Development and production of new lactic acid bacteria Development and production of yogurt starter
・Collaboration with universities and research institutes to study lactic acid bacteria culture, mechanism of action, and effectiveness ・Emphasis on effectiveness of products manufactured in factories