Manufacture and sale of lactic acid bacteria Manufacture and sale of food
Lactic acid bacteria handled
Products
Lactobacillus plantarum
This yogurt starter is made from lactic acid bacteria extracted from soy milk.
Lactobacillus plantarum, discovered in 1919, contributes to the fermentation of pickled foods such as kimchi, pickles, and sauerkraut, and produces a unique sour taste and aroma, making it useful in the production of fermented foods.
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Lactic acid bacteria discovered in Kyoto pickles
Pickles are a traditional Japanese food. Suguki pickles from Kamigamo, Kyoto are known as one of the three major pickles in Kyoto, along with Senmaizuke and Shibazuke. There is another pickle with a similar name called Sunkizuke, but this is from the Kiso region of Nagano Prefecture.
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Yogurt made from soy milk and specializes in plant-based food ingredients
Lactobacillus plantarum is a seed bacteria that can ferment soy milk from the various plant-based lactic acid bacteria found in pickles.
This is a starter culture that is suitable for foods that do not use milk and are plant-based.
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Resistant to acid and reaches the intestines
It is a lactic acid bacterium that survives stomach acid and has a high rate of survival in the intestines. It is known to suppress bad bacteria such as E. coli O-157, as well as to alleviate allergies and regulate the intestines.
