The story of Megmilk Snow Brand Probiotics
Our research of lactic acid bacteria began in 1935 when our researcher Sasaki Yuji (later as the professor emeritus of Hokkaido University) isolated Lactobacillus helveticus from fresh dairy cream. Since first isolation of lactic acid bacteria, our researchers have continued to collect lactic acid bacteria for use in research and product development. Today, our collection of lactic acid bacteria has grown to 3,000.
Our lactic acid bacteria research began focusing on how to make products with good taste. We eventually started to focus on how the Lactic Acid Bacteria influence our body, and this lead to the discovery of probiotics that reach the intestine alive, and giving various health benefits.
Our lactic acid bacteria research began focusing on how to make products with good taste. We eventually started to focus on how the Lactic Acid Bacteria influence our body, and this lead to the discovery of probiotics that reach the intestine alive, and giving various health benefits.