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Pesticide-free service a 100%used, Japanese of the bowel through the natural fermentation of lactic acid bacteria powder. Lactic acid bacteria have the best rice, and nurturing environment. "Fungus snuggle up to"a unique method born. Food to fully digest, which can be Nutrition from the blood can absorb, Waste promptly excreted can be to the body. "Natural fermentation of lactic acid bacteria"is,of powdery snow, like the mouthfeel of a good powder. And it doesn't have,and lactic acid taste. From children to old people,every day of Your is considered to be. The best rice and Koji, and water is only raw material, And low temperature environment long-term natural fermented from lactic acid bacteria and yeast. Them alive or freeze-on. First, powder it and drink. Lactic acid bacteria and yeast, the belly, and melting into you, Cheerfully working to you can feel. Download Download House of natural milk acid bacteria. Healthy every day, please feel free to contact us.

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Raw materials and production methods are the same. Download Download House of natural milk acid bacteria are the producers in the area the house is A whole new fermentation environment,more bacteria and increase the quality of the new product. Staff tasting impressions・Mobile command set---sweet in the slightest acidity. ・Natural fermented milk acid bacteria---the acidity is almost a natural sweetness in the sake of such a fluffy and smell.

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It's more

Rough taste, the lactic acid taste. Daily only,and in....... ※For food,there is no Children(elementary school students) 1 Day 1 wrapped up, Adult 1 day 1-3 follicles to and. After a meal is recommended.

Sprinkle

Rice the digestion of encouraging it. Favorite instrument (chirimen, plum, 青海苔, sesame, salt, etc Material to heat)to the mix, the better.

Miso soup to

Fungus is alive, and miso if you also. Plus, if lactic acid bacteria on power-up.

Smoothie

Sugar to it,drink it. Fruits and vegetables for antioxidants to smooth absorption.

Pickles

Salt, along with the powder to everyone The refrigerator. Little and classy lactic acid bacteria for pickles in.

Eggs to

The eggs are mixed,and bake. Fluffy, light finish. Vegetable oil is used, the butter flavor comes out.

Bran on the floor

Bran on the floor 1 packet,mix into the refrigerator. Lactic acid bacteria, in effect, to disappear?! Pickle flavor of the pickled one.

Soy yogurt how to make

【Things you need】 Soy milk(ingredients no adjustment)...350cc Download Download House of natural milk acid bacteria...1 packet (g) Screw type frame with bottle (450ml) 【grow] in the 1. Sterilize the bottles in the"natural fermented milk acid bacteria"and 1 teaspoon of water and put a spoon in the mix. (Lactic acid is going out!) 2.1 soy milk and pour into the mix. From a tank for that. 3. The refrigerator(vegetable compartment 7 ~ 10℃), and more. 4.3~4 days after and I only start out. To any etc. 5. Loose lumps began to eat. * Make sure stored in the refrigerator as soon eat you as well.... ※Soy milk and refrigerated temperature by the number of days required will vary.

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Download Download Home is 10 years,1 thousand to over students Celebrated,natural fermentation of the course and I, for one, do not have the time you can. It intestinal upset or indigestion on the lot, and No matter how many. Intestinal flora, improvement of Allergies, obesity, diabetes, cancer and depression, etc Modern disease cure cutting-edge medical care and attention.

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Vegetable lactic acid bacteria is from ancient times, Japanese people, even as you can. Natural fermentation of lactic acid bacteria,the best rice(completely pesticide-free services security)and Starter(spawn without addition of the wild of the brewery with malt), The only water in the raw material And low temperature environment,long-term natural fermentation used. At low temperature, grow by the bacteria that live in the more Tough environment surviving in the wild of the bacteria using the combined power of all living entities. This process,lactic acid bacteria and yeast (Lactococcus・multipolar budding yeast・extracellular polysaccharide)is a symbiotic or a colony is born. This colony that the Japanese in the bowels of familiar,lactic acid bacteria, the form of it. Download Download House, years of research by natural selection by bacteria and can control the Natural fermentation of the stabilization was successful. (Patent pending) the lactic acid bacteria colonies(symbiont)living or freeze-dried of Download Download House of natural milk acid bacteria in the.

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Software Download Home"natural fermentation of lactic acid bacteria"is The nature of the"bacteria in a nestling"process is. Natural foods Institute COBO Lab. Yokohama in Download Download the house by the hand of the fermentation,the natural fermentation. ・Yamagata, pesticide-free service a 100%naturally grown brown rice koji is prepared. ・Rice steamed acceleration,fungus the growth of the balance involved. Uniformly cooked whether,again and again to make sure. ・Cold or steamed rice to brown rice koji, and water, combined with the bottled. ・Natural fermented food Research Institute of Special cold room, and more than 30 days of natural fermentation. Bacteria to cull the low temperature, strong lactic acid bacteria it. And effects of chemicals is less, Lactic acid bacteria grow and the environment is important. ・Every day, the bacteria state of the tasting by Confirmed. A little balance and The quality is degraded, the fermentation involves risks, Thoroughly"fungus snuggle up to"is important. ・Lactic acid bacteria and yeast flora(colonies)is completed, Strainer and so on. Handmade by a fungus of the burden This. ・Of the fungus to reduce the load of its own, frozen in the act the. ・Company send to,lyophilized (freeze-dried). Bacteria load is less,hassle and time Its own production process-freeze-drying carried out at a reasonable price. ・(The product to be added to this) Dextrin and oligosaccharide, such as any addition, without Ingredients"rice, rice-koji"is used only for completely additive-free food. ・Grinding, sealed after work,shipped. "Natural fermented milk acid bacteria"in your hands. Avoid direct sunlight, high temperature, and high humidity for 2 years,and use.

Natural fermentation of about the stability

Natural fermentation and is the"acid and yeast without the addition of the"fermentation of the thing. The culture of vegetables, grains, beans, etc In the cold period the charged material to adhere to, or Living in the environment, The Motley 菌環 from the environment Natural selection a process that is important. First, low temperature, strong lactic acid bacteria to grow The bacteria is excellent. Next, yeast is proliferating Amino acid and alcohol, and there Acetic acid bacteria proliferation fermentation you. Nature's fungus of the Natural fermentation is. Modern sterilization processing by natural fermentation difficult. Also, sterilization and bacteria of risk for "Natural fermentation is unstable and the reproducibility poor"see and be seen. COBO Download Download Home is,bacteria and, Natural fermentation, the stability can be reproduced. Point Flora(flora)found. Japanese rice, grown from a variety of lactic acid bacteria community. "Natural fermented lactic acid bacteria," patent pending 2014-088640

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■Raw materials:Yamagata pesticide-free services security,naturally grown brown rice koji ■Contents quantity: 60g (1G×60 packs) ■How to save:avoid direct sunlight store below 25ºC ■Manufacturer:COBO Co., Ltd. CO 4