Terminology of Biogenics

Lactic acid bacteria fermentation products: Fermentation products can be obtained by using lactic acid bacteria alone or both lactic acid bacteria and yeasts.

Ａ）Fermented milks: Fermented milk drinks can be prepared by fermenting milk with lactic acid bacteria alone or both lactic acid bacteria and yeasts. The microbes present in these products are required to remain alive. Approximately 10 million or more living lactic acid bacteria are present in each milliliter of these products.

B) Lactic drinks: Additives such as sugar liquid and flavors can be added to fermented milk drinks. The microbes contained in these drinks are not necessarily required to be alive.

C) Lactic acid bacteria products: These products are prepared mainly by using materials such as soy milk instead of cow milk, and fermentation is achieved using lactic acid bacteria alone or both lactic acid bacteria and yeasts. Since lactic acid bacteria products are not required to contain living microbes, the cultures are usually sterilized by heating after fermentation. These products have an extended fermentation period; therefore, the number of lactic acid bacteria in these products is more than that in fermented milks. The lactic acid bacteria products can be of 2 types.
1) Lactic acid bacteria secretions: A liquid fraction of lactic acid bacteria products can be obtained by removing all solid fractions, including microbial cells, from the lactic acid bacteria products.
2) Lactic fermentation products: The whole lactic acid fermentation product is used as the final product. Lactic acid bacteria present in these products are not viable; however, due to extended fermentation periods of these products, the number of viable and dead bacteria present in these products is 1,000 times or more than that present in fermented milks at the end of fermentation.

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