Manufacture and sale of lactic acid bacteria Manufacture and sale of food
Lactic acid bacteria available
Products
Acetobacter and Lactobacillus cremoris (Caspian Sea yogurt starter culture)
Lactic acid bacteria from Caspian Sea yogurt brought to Japan
The lactic acid bacteria produced by Lactobacillus cremoris are what is known as the lactic acid bacteria in Caspian Sea yogurt. The seed culture for Caspian Sea yogurt is a symbiotic mixture of Lactobacillus cremoris and Acetobacter, an acetic acid bacterium. Yogurt made with this bacteria is characterized by its unique stickiness, and acts like dietary fiber in the body, helping to cleanse the stomach. Yogurt made with this bacteria can be made at room temperature and does not require any equipment, so there is a high demand for it as a product for home use.
Features
Lactobacillus cremoris is a species of bacteria that was not originally found in Japan. It spread to Japan when a researcher brought the bacteria, which is native to the Caucasus region in eastern Europe, near the Caspian Sea, known as an area with a long life expectancy, back to Japan. People in the Caucasus eat large amounts of yogurt containing this bacteria with every meal, which is known to be the secret to their longevity.
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A fungus from the Caspian Sea region, famous for its longevity
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Co-culture of Lactobacillus cremoris and Acetobacter
Acetobacter, an acetic acid bacterium, is also a component of Caspian Sea yogurt. Although it does not directly determine the characteristics of yogurt, it coexists with Lactobacillus cremoris and helps stabilize the quality of the yogurt. Homemade yogurt made with these bacteria also contains much more lactic acid bacteria than commercially available yogurt.
Yogurt made with Lactobacillus cremoris has a unique viscosity, is easy to eat, and has a low sourness. Even those who don't like the sourness of yogurt can enjoy it. It's easy to make, just mix it with milk, and is the perfect strain for families who want to use yogurt for their family's health.
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