Carlos Kasuga Osaka is the founder of the Mexican division of which probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium "Lactobacillus casei" Shirota?
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Carlos Kasuga Carlos Kasuga Osaka is a Mexican businessman, philanthropist and public speaker. He is the founder of the Mexican division of the yogurt company Yakult, and he served as its director. He also founded the "Liceo Mexicano Japonés" and served as its chair. He also served as the president of the Pan American Nikkei Association (PANA, "Asociación Panamericana Nikkei", APN), having done so since the 1981 establishment of the organization until 1995.
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Yakult Yakult (ヤクルト , Yakuruto ) is a probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium "Lactobacillus casei" Shirota. It was created by Japanese scientist Minoru Shirota, who graduated from the Medical School of Kyoto University in 1930. In 1935, he started manufacturing and selling Yakult. Official claims state that the name is derived from "jahurto" , an Esperanto word for "yogurt". Since then, Yakult has also introduced a line of beverages for the Japanese market that contain "Bifidobacterium breve" bacteria, and has also used its lactobacilli research to develop cosmetics. More recently, the Yakult Honsha played a major role in developing the chemotherapy drug irinotecan (Camptosar, CPT-11).
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Hozon Hozon (保存) is the trademark for a brand name seasoning developed by David Chang, LLC, and marketed by Momofuku. It is made from fermented nuts, grains, or seeds. Its name comes from the Japanese word meaning "preserve."
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Gyokuro Gyokuro (Japanese: 玉 露 , "jade dew") is a type of shaded green tea from Japan. It differs from the standard "sencha" (a classic unshaded green tea) in being grown under the shade rather than the full sun. Gyokuro also differs from another shaded tea called kabusecha (lit., "covered tea"), in the length of time it undergoes the final growth under the shade (gyokuro is shaded for approximately three weeks, while kabusecha is shaded for approximately one week). The name "gyokuro" translates as "jewel dew" (or "jade dew", referring to the pale green colour of the infusion). While most sencha is from the Yabukita (薮北 ) cultivar of "Camellia sinensis", gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.
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Borden Milk Products Borden Milk Products, L.P., is a privately held American corporation owned by the Dallas, Texas, based Milk Products, LLC, a subsidiary of Grupo Lala.
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Horumonyaki Horumonyaki (Japanese: ホルモン焼き ) is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a "yōshoku" restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. It was originally derived from Yakiniku, a Japanese adaption of Korean barbecue. The name "horumon" is derived from the word "hormone", which means "stimulation" in Greek. The name "horumon" is also similar to the Kansai dialect term "hōrumon" (放る物), which means "discarded goods". Horumonyaki has a reputation for being a "stamina building" food.
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Probiotic Probiotics are defined as live microorganisms that are believed to provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with benefits for humans and animals. The term came into more common use after 1980. The introduction of the concept (but not the term) is generally attributed to Nobel laureate Élie Metchnikoff, who postulated that yogurt-consuming Bulgarian peasants lived longer lives because of this custom. He suggested in 1907 that "the dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes". A significant expansion of the potential market for probiotics has led to higher requirements for scientific substantiation of putative benefits conferred by the microorganisms.
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Streptomyces sannanensis Streptomyces sannanensis is a bacterium species from the genus of "Streptomyces" which has been isolated from soil from Japan. "Streptomyces sannanensis" produces istamycin A, isostreptazolin, sannaphenol, sannanine
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Soprole Soprole or Sociedad de Productores de Leche is a Chilean maker of dairy products. Under the Soprole brand, the company markets yogurt, milk, desserts, Jelly and butter.
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Streptomyces tanashiensis Streptomyces tanashiensis is a bacterium species from the genus of "Streptomyces" which has been isolated from soil in Japan. "Streptomyces tanashiensis" produces luteomycin, mithramycin, phosphoramidon and kalafungin.
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Lactobacillus parakefiri Lactobacillus parakefiri is a species in the genus "Lactobacillus" first isolated from kefir grains, hence its name. Its type strain is GCL 1731 (= JCM 8573).
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Sorbitol-MacConkey agar Sorbitol MacConkey agar is a variant of traditional MacConkey agar used in the detection of "" O157:H7. Traditionally, MacConkey agar has been used to distinguish those bacteria that ferment lactose from those that do not. This is important because gut bacteria, such as "Escherichia coli", can typically ferment lactose, while important gut pathogens, such as "Salmonella enterica" and most shigellas are unable to ferment lactose. "Shigella sonnei" can ferment lactose, but only after prolonged incubation, so it is referred to as a late-lactose fermenter.
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Daiya Daiya Foods Inc. is a Canada-based dairy alternative food company located in Vancouver, British Columbia. The company was established in 2008 by Andre Kroecher and Greg Blake. Daiya is made from cassava and arrowroot and is known for its cheese-like consistency and melting properties. It contains no animal products or soy, casein, lactose, whey, wheat, barley, gluten or nuts.
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Streptomyces aculeolatus Streptomyces aculeolatus is a bacterium species from the genus of "Streptomyces" which has been isolated from soil from the Tottori prefecture in Japan. "Streptomyces aculeolatus" produces naphthablin
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Bimuno Bimuno is a bio-engineered second generation Prebiotic (nutrition) food supplement. The prebiotic supplement was developed by Clasado BioSciences, an international Biotechnology company based in Jersey, UK.
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Parmalat Parmalat SpA is a multinational Italian dairy and food corporation. Having become the leading global company in the production of long-life milk using the ultra-high-temperature (UHT) process, the company collapsed in 2003 with a €14 billion ($20bn; £13bn) hole in its accounts in what remains Europe's biggest bankruptcy. Since 2011, it is a subsidiary of French group Lactalis. Today, Parmalat is a company with a global presence, having operations in Europe, the United States, Canada, Australia, China, and South Africa.
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Streptomyces blastmyceticus Streptomyces blastmyceticus is a bacterium species from the genus of "Streptomyces" which has been isolated from soil in the Chichibu District in Japan. "Streptomyces blastmyceticus" produces blastmycin.
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Sakura cheese Sakura cheese "Sakura Chīzu" (桜チーズ , literally ""Sakura (Cherry Blossom) Cheese"") ) is a soft cheese created in Hokkaidō, Japan. This cheese is a creamy white, and is flavored with mountain cherry leaves, and accented with pickled cherry blossom flowers; 'Sakura' means "cherry blossom" in Japanese, and is recognized as a symbol of Japan and Japanese culture.
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Nocardicin A Nocardicin A is a β-lactam antibiotic included in the monobactam subclass. It is secreted by the bacterium "Nocardia uniformis" subsp. "tsuyamenensis" as a metabolic product catalyzed by the enzyme nocardicin-A epimerase.
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Mizkan Mizkan (ミツカン , Mitsukan ) is a Japanese company that produces vinegars (including seasoned rice vinegars, balsamic vinegars, and wine vinegars), mustards, salad dressings, authentic Asian sauces, nattō, and other food products. It is based in Handa, Aichi Prefecture, near Nagoya. Its corporate motto is "Bringing Flavor to Life".
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Milk basic protein Milk basic protein (MBP) is a fraction of whey protein found in milk. Separated from milk through the process of fractionation, it is a functional compound and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase, with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction. MBP has been evaluated for safety and is intended for use as a dietary ingredient. It is approved in Japan as a functional food ingredient in tofu and nattō.
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Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus delbrueckii" subsp. "bulgaricus (until 2014 known as Lactobacillus bulgaricus) is one of several bacteria used for the production of yogurt. It is also found in other naturally fermented products. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, the bacterium feeds on lactose to produce lactic acid, which is used to preserve milk.