We conduct research on fermented pr

We conduct research on fermented products. A great variety of organisms are involved in
fermentation, but we are now focusing on lactobacilli. They are among the bacteria most deeply
involved with people since ancient times, and the Old Testament contains descriptions of what are
thought to be products of fermentation by lactobacilli. From West Asia to Europe, the use of milkbased lactic acid bacteria has been developed, because milk is at the basis of their food culture.
In contrast, Japan and other East Asian countries’food cultures revolve around eating rice,
vegetables and other plant-based products for their main and side dishes. Therefore, fermented
products have been developed in these countries, for the purpose of preserving food using plantbased lactic acid bacteria during the off-crop season. We decided to ferment royal jelly using plantbased lactic acid bacteria that have been used traditionally in Japan.