Japanese soybeans are milled whole into a soymilk-type medium and fermented by 21 strains of lactic acid bacteria and bifidobacteria growing together. The ferment is filtered through a 0.2 µm ceramic membrane without heat, so the powder carries the metabolites but not the bacterial cells, and is spray-dried with cyclodextrin for tablets, capsules and cosmetics.
Tell us what you are developing and which documents you need. We reply from Japan within one working day with the product specification, SDS and the CoA of the current lot.
The starter is built in three stages: each of the 21 strains is first cultured on its own, then in groups of three compatible strains, then all together. The main fermentation runs on a medium made from whole Japanese soybeans in automated tanks that control and log temperature, pH and dissolved oxygen. The ferment is pressed, membrane-filtered without heat and spray-dried.
Step 1 · whole soybeans
Japanese soybeans milled whole, water added
Step 2 · 21 strains
Each strain cultured on its own
Step 3 · groups of three
Compatible strains cultured together
Step 4 · all 21 strains
Starter for the main fermentation
Step 5 · automated tanks
Temperature, pH and dissolved oxygen controlled and logged
Step 6 · filter press
Solids removed; liquid concentrate
Step 7 · 0.2 µm, no heat
Ceramic membrane removes the bacterial cells
Step 8 · with cyclodextrin
Moisture max. 6%; organic acids checked by HPLC every lot
The grade on this page. Other grades, where available, are specified on request.
Example lot values are published in the developer's guide below. They are an example, not a specification; your lot's CoA governs.
A Japanese trading company selling directly to brand owners and contract manufacturers. No distributor layer between you and the documents.
Every shipment travels with the Certificate of Analysis of its own lot, with the measured values and the full safety panel.
A small first order lets you run a pilot batch before committing to bulk. Larger volumes are quoted by volume and delivery terms.
For registered companies developing a product. Tell us the format you plan and we will say honestly what to expect.
After payment is received. Freight quoted on request. Specification and SDS before you order, CoA with the goods.
If you are comparing ingredients for a new SKU, these questions separate one material from another quickly.
The powder has a food labelling name in Japan and an INCI name for cosmetics. Tell us the end use so the documents match it.
The powder is cell-free. The ISAPP definition of a postbiotic requires inactivated cells or cell components, so choose the label wording with your regulatory advisor.
Some markets review the organisms used in fermentation. We can share the list of all 21 species; ask for it before you build the file.
The powder is made from Japanese soybeans (non-GMO) and is labelled as containing soy.
No halal or kosher certificate is on file for this ingredient. UAE supplements need halal, so check this before you plan the launch.
The carrier is a cyclic oligosaccharide or cyclodextrin. Check it against your formula and the rules of your product category.
What each component is, what the processing changes, and what published research on the raw material has examined. No health claims; references on request.
This powder is the metabolite fraction of a lactic fermentation, not the bacteria themselves. Japanese soybeans are milled whole into a soymilk-type medium and fermented by 21 strains of lactic acid bacteria and bifidobacteria growing together. The ferment is filtered free of cells without heat and spray-dried with cyclodextrin.
In Japan the powder is labelled as a lactic acid bacteria product substance, and the producer places it in the biogenics class: ingredients made of what bacteria produce rather than of the bacteria. With no live cells in the powder, there is no cold chain and no viable count to protect through tableting or shelf life.
If your formula needs the bacteria themselves in inactivated form, see Heat-Killed Lactobacillus crispatus Postbiotic and Heat-Killed Enterococcus faecalis Powder. Another fermentation-based ingredient in the range is Lactic Acid Fermented Barley Extract Powder.
Finished products can be filled and packed at our own Tomioka Plant in Gunma. Tell us the format you plan and we will say honestly what to expect. Request the specification, a quote or a sample.
This section explains what a cell-free lactic acid bacteria metabolite ingredient is and where it sits among the terms used in the market. It is a class reference: it describes the material and the vocabulary, not results of studies on this ingredient, and we make no health claims from it.
Mitsuoka grouped the lactic fermentation products used in functional foods into three classes: probiotics, which are viable microorganisms such as lactobacilli and bifidobacteria; prebiotics, which are non-digestible food ingredients such as oligosaccharides and dietary fibre; and biogenics, biologically active substances such as peptides and plant flavonoids (Mitsuoka, 2014). The producer of this powder places it in the biogenics class.
In 2021 an expert panel of the International Scientific Association for Probiotics and Prebiotics (ISAPP) defined a postbiotic as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". The panel specified that a postbiotic must contain inactivated microbial cells or cell components, with or without metabolites, and noted that the term is used inconsistently on commercial products (Salminen et al., 2021). This powder is filtered free of cells, so under the ISAPP definition it is a metabolite ingredient rather than a postbiotic.
Short-chain fatty acids (SCFAs) are a major class of bacterial metabolites formed when gut bacteria ferment dietary fibre. A review in Cell describes how SCFAs can activate G-protein-coupled receptors, inhibit histone deacetylases and serve as energy substrates (Koh et al., 2016). This describes the substance class, not this product. The producer reports acetic, propionic and butyric acid among the metabolites in this powder but does not state their amounts, so an SCFA intake cannot be calculated from it.
Metabolome analysis profiles the full set of small molecules in a sample: sugars, organic acids, amino acids, fatty acids, polyphenols and others. HPLC (high-performance liquid chromatography) separates the components of a liquid and quantifies them one by one. The producer uses metabolome analysis to characterise the ferment and HPLC to check organic acids and short-chain fatty acids in every production lot.
In 2020 the genus Lactobacillus was split into 25 genera on the basis of whole-genome data, and the term lactobacilli remains in use for all organisms classified as Lactobacillus until then (Zheng et al., 2020). Several species in the strain list of this product now carry new genus names. If your regulatory file uses current nomenclature, map the names in the strain list before you submit it.
The producer has run cell, animal and human studies on this ingredient and published them in Japanese and international journals. These are the producer's data, not claims for a finished product in your market; R&D teams can ask us for the list.
In Japan the producer supplies this powder as a raw material for foods and cosmetics. Rules for fermentation-derived ingredients in food supplements differ by market; the importer or brand owner checks them and registers the finished product. For the EU and the UK, novel food status has not been checked, so ask before planning a launch there.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationThis powder is the metabolite fraction of a lactic fermentation, not the bacteria themselves. Japanese soybeans are milled whole into a soymilk-type medium and fermented by 21 strains of lactic acid bacteria and bifidobacteria growing together. The ferment is filtered free of cells without heat and spray-dried with cyclodextrin.
In Japan the powder is labelled as a lactic acid bacteria product substance, and the producer places it in the biogenics class: ingredients made of what bacteria produce rather than of the bacteria. With no live cells in the powder, there is no cold chain and no viable count to protect through tableting or shelf life.
If your formula needs the bacteria themselves in inactivated form, see Heat-Killed Lactobacillus crispatus Postbiotic and Heat-Killed Enterococcus faecalis Powder. Another fermentation-based ingredient in the range is Lactic Acid Fermented Barley Extract Powder.
Finished products can be filled and packed at our own Tomioka Plant in Gunma. Tell us the format you plan and we will say honestly what to expect. Request the specification, a quote or a sample.
This section explains what a cell-free lactic acid bacteria metabolite ingredient is and where it sits among the terms used in the market. It is a class reference: it describes the material and the vocabulary, not results of studies on this ingredient, and we make no health claims from it.
Mitsuoka grouped the lactic fermentation products used in functional foods into three classes: probiotics, which are viable microorganisms such as lactobacilli and bifidobacteria; prebiotics, which are non-digestible food ingredients such as oligosaccharides and dietary fibre; and biogenics, biologically active substances such as peptides and plant flavonoids (Mitsuoka, 2014). The producer of this powder places it in the biogenics class.
In 2021 an expert panel of the International Scientific Association for Probiotics and Prebiotics (ISAPP) defined a postbiotic as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". The panel specified that a postbiotic must contain inactivated microbial cells or cell components, with or without metabolites, and noted that the term is used inconsistently on commercial products (Salminen et al., 2021). This powder is filtered free of cells, so under the ISAPP definition it is a metabolite ingredient rather than a postbiotic.
Short-chain fatty acids (SCFAs) are a major class of bacterial metabolites formed when gut bacteria ferment dietary fibre. A review in Cell describes how SCFAs can activate G-protein-coupled receptors, inhibit histone deacetylases and serve as energy substrates (Koh et al., 2016). This describes the substance class, not this product. The producer reports acetic, propionic and butyric acid among the metabolites in this powder but does not state their amounts, so an SCFA intake cannot be calculated from it.
Metabolome analysis profiles the full set of small molecules in a sample: sugars, organic acids, amino acids, fatty acids, polyphenols and others. HPLC (high-performance liquid chromatography) separates the components of a liquid and quantifies them one by one. The producer uses metabolome analysis to characterise the ferment and HPLC to check organic acids and short-chain fatty acids in every production lot.
In 2020 the genus Lactobacillus was split into 25 genera on the basis of whole-genome data, and the term lactobacilli remains in use for all organisms classified as Lactobacillus until then (Zheng et al., 2020). Several species in the strain list of this product now carry new genus names. If your regulatory file uses current nomenclature, map the names in the strain list before you submit it.
The producer has run cell, animal and human studies on this ingredient and published them in Japanese and international journals. These are the producer's data, not claims for a finished product in your market; R&D teams can ask us for the list.
In Japan the producer supplies this powder as a raw material for foods and cosmetics. Rules for fermentation-derived ingredients in food supplements differ by market; the importer or brand owner checks them and registers the finished product. For the EU and the UK, novel food status has not been checked, so ask before planning a launch there.
The metabolites of Japanese soymilk fermented by 21 strains of lactic acid bacteria and bifidobacteria (16 lactic acid bacteria species and 5 bifidobacteria species), with the bacterial cells removed by 0.2 µm membrane filtration and the filtrate spray-dried with a cyclic oligosaccharide or cyclodextrin. The producer reports fatty acids including acetic, propionic and butyric acid, amino acids, vitamins, polyphenols, nucleic acids and peptides. The powder contains soy.
It contains no live fermentation strains: the cells are removed by a 0.2 µm ceramic membrane, without heat, before drying, so it is not a probiotic. The producer places it in the biogenics class. The ISAPP definition of a postbiotic (2021) requires inactivated cells or cell components, so a cell-free metabolite powder falls outside it; choose the label wording with your regulatory advisor.
Tablets, capsules and other supplement formats, and cosmetics. The producer's reference intake for foods is 1-3 g or more per day, and the recommended use level in cosmetics is from 5%, where the INCI name is Lactobacillus/Soymilk Ferment Filtrate, Cyclodextrin. The dose of a finished product is set by the brand for its market.
The powder contains soy (Japanese soybeans, non-GMO) and is labelled as containing soy. No halal or kosher certificate is on file for this ingredient, so ask before ordering if your market or retailer requires one; supplements for the UAE need halal. Microbiology: total plate count max. 3,000 CFU/g, coliforms negative.
