Download Vegetable origin latic acid bacteria

LACTIC ACID BACTERIUM PREPARATION
(Lactobacillus sakei- HS-1 *) derived from
Japanese pickle(kimuchi)
*
material patent No. 3091196 owned by Ibaraki Prefecture, Japan
manufactured by Nasu Bioferm, Japan
Different from lactic acid bacteria derived from animals
There are so many lactic acid bacteria preparations available in
the world.
These, however, were all derived from animal origins.
There were not lactic acid bacteria preparations derived from
plants available commercially in the world.
Recently Lactic acid bacteria have been derived from vegetables
commercially and these become popular.
Lactic acid bacteria from animals (animal feces) vs Lactic acid bacteria from plants
APPLICATION FOR DRINK
One example, KAGOME, one of the biggest drink manufacturer in
Japan, launched a lactic acid bacteria drink which is derived from
vegetable, not from animal. It has become boom. As soon as it has
been displayed on the shelf of super markets, it has been
immediately sold out, because it has given good image to customers
due to plant origin lactic acid bacterium, not animal origin and the
lactic acid bacterium contained there has stronger resistance in bile
juice, compared with animal origin lactic acid bacteria.
Coca Cola Japan has recently launched a plant origin lactic acid
bacteria drink.
As this is new type of lactic acid bacterium, especially in Europe, this
must be of great interest.
APPLICATION FOR VEGETABLE PICKLES
Suitable for vegetable pickle production, for example, for Korean
KIMUCHI production, for German sauerkraut, sour kraut in English,
production.
APPLICATION FOR OTHER EXAMPLES
for yogurt production
for probiotic for good intestine flora
The followings were proved, using this plant origin lactic acid
bacterium preparation :
○ This vegetable origin lactic acid bacterium was survived and was
more active through stomach and intestines.
This plant origin lactic acid bacterium is active and still remained
active in the intestines and so it worked as probiotic in the intestines
and improved intestine flora.
○ Due to its homo type lactic acid bacterium, this produces lactic acid
only, and as it does not produce acetic acid, thus did not produce
irritating odor and gas in the pickles.
Advantages to use this lactic acid bacteria for vegetable pickles
○ This can ferment vegetable pickles well, due to lactic acid
bacteria derived from plant (vegetable), too.
○ As this has 8% of salt resistance, this can be applied to most of all
pickles production.
○ At such a low temperature as 15 – 20 deg. C, this ferments well,
while animal origin lactic acid bacteria are not so resistant to this
temperature.
○ Due to sound propagation of this vegetable origin lactic acid
bacterium, it prevents from the propagation of contamination like
hetero type of lactic acid bacteria, acetic acid bacteria, fungi, and
yeast.
○ This vegetable origin lactic acid bacteria ferments faster and so,
its pH drops faster, because of the production of lactic acid faster.
○ The use of this vegetable origin lactic acid bacterium produces
more palatability, making the taste mild and has better mouth-feel,
compared with the control group (no addition of lactic acid
bacterium).
○ After the fermentation of pickles, this plant origin lactic acid
bacteria is still active. When taking this pickle, it works as probiotic
in the intestines and improves intestine flora, too.