ALA Research Institute for Fermentative Microbes

ALA Research Institute for Fermentative Microbes

ALA Research Institute for
Fermentative Microbes

JPEN

Pioneer of soybean milk-fermented product research

What is the ALA Research Institute for Fermentative Microbes?

The ALA Research Institute for Fermentative Microbes is the ALA Corporation’s independent research institute that conducts research and development of soybean milk-fermented products, the main ingredient in our health product “Seigen.”

Starting with research commissions to RIKEN in 1995, we founded our own independent institute in 2000 and have since been researching and developing health products using useful bacteria like lactic acid bacteria for the past quarter of a century.

The intestines are the key to your health.
We strive to provide scientifically based information towards a healthier future and a natural lifestyle in which humans and bacteria can work hand in hand.

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※Central Institute for Health Science, A.L.A. Corporation has been renamed the ALA Research Institute for Fermentative Microbes.
ALA Research Institute for Fermentative Microbes

RESEARCHERS

Honorary Director

Takeo Mizutani

Interview video

(Former Head of the Laboratory Animal Research Center, the Institute of Physical and Chemical Research (RIKEN)/ Ph. D. in Agriculture)

The first project I worked on during my time at RIKEN was a mouse model experiment for liver dysfunction. Mice administered with soybean-fermented milk product showed suppressed GOT levels (an index measuring liver dysfunction). What surprised me even more was the fact that it was not medicine but a food product …

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Honorary Advisor

Choji Kaneuchi

Interview video

(Former Head of the Laboratories of Microbial Classification and Taxonomy, and of Microbial Preservation and Distribution (JCM) The Institute of Physical and Chemical Research (RIKEN) / Ph.D. in Agriculture)

My lifework has been to collect rare bacterial strains from around the world. In Zambia, Africa, I found a highly immunostimulative strain of lactic acid bacteria from traditional fermented milk made in gourds …

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Director

Ryoichi Shin

Interview video

Ph. D. (Applied Life Science)

Research on “soybean milk-fermented product” began in 1995, during my time at RIKEN. This product acts not only to improve the intestinal environment, but a variety of other functions have also become increasingly apparent, such as immunostimulation, tumor inhibition and allergy suppression …

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What is SFP: Soybean milk-fermented product?

SFP is a health food that is made from a mixed culture method using 12 strains of lactic acid bacteria and 4 strains of yeast.

While health foods comprised of lactic acid bacteria, such as yogurt, generally use animal-based milks, one of the distinct features of SFP (Soybean milk-fermented product) is that it uses soymilk as its culture medium.

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MOVIE


CONTENTS

Fermentation Maximizing the Power of Lactic Acid Bacteria and Soybean

SFP (Soybean milk-fermented product) is a functional food made by fermenting 12 strains of lactic acid bacteria and 4 strains of yeast on an culture medium of soybean milk.

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Lactobacillus plantarum LP-284 Strain as a Potent Immunostimulator

The ALA Research Institute for Fermentative Microbes’s original Lactobacillus plantarum LP-284 strain is known to have especially potent immunostimulating properties …

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12 Patents – Domestic and International

The ALA Research Institute for Fermentative Microbes conducts research on lactic acid bacteria as well as SFP (Soybean milk-fermented product). In addition to publishing papers and presenting at conferences, we have also acquired patents regarding our original manufacturing technologies …

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PHILOSOPHY

Towards the Creation of New Values – ALA’s Researchers

ALA’s collection of bacterial strains includes over 2000 strains of lactic acid bacteria. Today, our researchers continue to pursue the infinite possibilities of these bacterial strains.

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