1. Brief history of the company/factory ?
In 1930, Dr. Minoru Shirota, who was conducting research in a microbiology lab at the Medical Faculty of Kyoto University in Japan. He succeed in culturing a strain of lactic acid bacteria beneficial to human health. This bacterium was named "Lactobacillus casei Shirota strain. It took Dr. Shirota another 5 years of research to find the right food medium for the Lactobacillus casei Shirota bacteria. In 1935 the first bottle of Yakult, a fermented milk-based drink, was produced in glass bottles. The nurses that worked for Dr. Shirota, later referred to as Yakult Ladies, started distributing Yakult to customers. However, as word of the new product spread, demand surged – and in 1955, scientist Dr Shirota set up the Yakult Honsha Company in Japan. In that same year, he …show more content…
It will discouraged the growth of harmful bacteria, stimulate our immune system protect our body from infections. The starter culture involved in Yakult manufacturing is Lactobacillus casei Shirota strain also known as the Shirota strain.
4. Describe the role of starter culture in the manufacturing of fermented dairy products.
The role of this starter culture is to convert sugars such as glucose or lactose to lactic acid during fermentation. Fermentation is a chemical reaction that bacteria perform to breakdown carbohydrates in order to release energy and multiply. They are able to live in our intestines, able to reach the intestine alive and proven scientifically to have a positive effect on our health. This starter culture do not stay permanently in our intestines as they move along our digestive tract and deliver their benefits before finally leaving the body when we have our bowel movement.
5. What are characteristics of a good starter
In 1930, Dr. Minoru Shirota, who was conducting research in a microbiology lab at the Medical Faculty of Kyoto University in Japan. He succeed in culturing a strain of lactic acid bacteria beneficial to human health. This bacterium was named "Lactobacillus casei Shirota strain. It took Dr. Shirota another 5 years of research to find the right food medium for the Lactobacillus casei Shirota bacteria. In 1935 the first bottle of Yakult, a fermented milk-based drink, was produced in glass bottles. The nurses that worked for Dr. Shirota, later referred to as Yakult Ladies, started distributing Yakult to customers. However, as word of the new product spread, demand surged – and in 1955, scientist Dr Shirota set up the Yakult Honsha Company in Japan. In that same year, he …show more content…
It will discouraged the growth of harmful bacteria, stimulate our immune system protect our body from infections. The starter culture involved in Yakult manufacturing is Lactobacillus casei Shirota strain also known as the Shirota strain.
4. Describe the role of starter culture in the manufacturing of fermented dairy products.
The role of this starter culture is to convert sugars such as glucose or lactose to lactic acid during fermentation. Fermentation is a chemical reaction that bacteria perform to breakdown carbohydrates in order to release energy and multiply. They are able to live in our intestines, able to reach the intestine alive and proven scientifically to have a positive effect on our health. This starter culture do not stay permanently in our intestines as they move along our digestive tract and deliver their benefits before finally leaving the body when we have our bowel movement.
5. What are characteristics of a good starter