Yakult Field Trip

INTRODUCTION


HISTORY

1908: Elie Metchnikoff
The idea that a person's health could depend on the condition of the intestines was introduced around 1900 by the Nobel Laureate Elie Metchnikoff, a researcher at the Pasteur Institute in Paris.


His theory, "Longevity without ageing", was illustrated by the remarkable life expectancy of Bulgarians and their common practice of drinking 'fermented' milk.

Minoru Shirota, founder of Yakult
In 1921 Minoru Shirota started his medical studies at the University of Kyoto. A great admirer of Metchnikoff, Shirota was likewise convinced that healthy intestines contributed substantially to a healthy life. Shirota's interest focused on the intestinal bacteria and he undertook extensive research into the subject at the faculty of medicine.


Minoru Shirota, M.D.

Former chairman of Yakult Honsha Co., Ltd., and director of Yakult Central Institute for Microbiology Research

1930: the Shirota strain
In 1930 Shirota succeeded in isolating a lactic acid bacterium which would help to protect the gut by maintaining the natural balance of the intestinal flora. He cultivated it and ensured that it was sufficiently robust to survive the digestive process. The strain of bacteria was subsequently given his name, Lactobacillus casei Shirota.

1935: the product Yakult
Dr Minoru Shirota's goal was to contribute to a healthy life for all. In 1935 he developed a fermented milk drink as a carrier for the Lactobacillus casei Shirota, which he named Yakult, inspired by the Esperanto word "Yahurto".
With the development of Yakult, Minoru Shirota introduced one of the first probiotics in the world.
Kencho Choju

Over 70 years ago, the idea of the relationship between a healthy digestive system and overall health was formulated by the Japanese scientist Dr Minoru Shirota as "Kencho Choju", translated "healthy intestines are a basis for a long life". This was his guiding principle when he undertook research into the important role of intestinal flora for health.


What is Yakult?
Driven by the wish to contribute to a healthy society, in 1935 Dr. Shirota developed "Yakult", a healthy drink, designed with the purpose of maintaining the natural balance of the digestive system.



Yakult is a refreshing fermented milk drink. Each tiny bottle of Yakult contains billions active bacteria of the strain Lactobacillus casei Shirota. This special strain of lactic acid bacteria is strong enough to survive gastric juice and to reach the intestines alive. It helps to maintain a healthy balance of the intestinal flora, important for good digestion.

More and more people all over the world drink a delicious bottle of Yakult regularly as part of a balanced, healthy diet.




Ingredients of Yakult
The key ingredient is of course the Lactobacillus casei Shirota which is mixed together with water, sugar, skimmed milk powder and the Yakult flavour to produce the fruity and refreshing drink.

Nutrition information
Typical value per 65ml bottle Yakult Original (a serving)



Typical value per 65ml bottle Yakult light (a serving)



Yakult and contain no preservatives and should be stored at temperatures of less than 7º Celsius.

Production Process
The Yakult production is a sophisticated and carefully controlled process. It is essential that Yakult contains the high concentration of active Lactobacillus casei Shirota.

Fermentation process
The process starts with the cultivation of the lactic acid bacterium Lactobacillus casei Shirota. The carrier ingredients of skimmed milkpowder, glucose syrup and water are mixed in a dissolving tank, after which the liquid is sterilised and is transported to one of the fermentation tanks. In the fermentation tank, the Lactobacillus casei Shirota grows at a temperature of 37º Celsius. During the fermentation process, the lactose is converted into lactic acid and the lactic acid bacteria multiply.

To ensure the high concentration of active Lactobacillus casei Shirota, Yakult undergoes a fermentation process of one week.



Ready for bottling
The product is not ready after this fermentation process. The fermented liquid is very acidic, and therefore glucose syrup and flavouring are added. The concentrated product is kept in a storage tank, at 5º Celsius.

In the second mixing phase, sterilised water is added to the concentrated product. Yakult now meets the quality requirements and is ready for bottling.



What are bacteria?
Bacteria are sometimes called germs. They are tiny living organisms that are all around us, however they are so small we can only see them through a microscope. Bacteria have many important roles. Some are useful, helping to make medicines, drinks and foods. Others cause illness or bring about decay. Over 100 trillion bacteria are found in your digestive system. Bacteria that can help your digestive system stay in balance are known as beneficial bacteria.



During manufacture, the bacteria in Yakult grow and divide very quickly by splitting in two. This only takes about 17 minutes. When Yakult is made, hundreds of millions of bacteria are grown in a very short time.

How Yakult is made?



What happens to food in your body?

The human digestive system is a long continuous muscular tube that connects the mouth to the anus. Food that travels along this system is broken down into small pieces and the nutrients are absorbed into the bloodstream. These nutrients are essential to provide the body with the energy to live and grow. The digestive system is made up of many connecting parts, each with its own function.



Reflection:

click on the cross if unable to see the picture.


WHAT WE HAVE LEARNT & OUR OBSERVATIONS??

After the field trip to Yakult factory on 20 May 2008 (Tuesday), we have a better understanding of the production of the Yakult as well as the history of the Yakult.

First of all, we were given a brief introduction about the Yakult by a presenter from the Yakult factory. From his presentation, we got to know the founder of the Yakult (Minoru Shirota), who bought about the existence of Yakult in the market. Lactobacillus casei (L) Shirota strain was founded by him. It is used in the production of Yakult. Lactobacillus casei Shirota strain produces lactic acid which stimulates the intestines and improves bowel movements. It also activates limfactic cells, such as macrophages and NK cells.

The acidic environment of L. bacteria is pH 3.0. Since the size of the Lactobacillus casei Shirota is 5 micrometer, it cannot be seen with a naked eyes.

LIVE! Lactobacillus Casei Shirota Strain. [shown under microscrope]


Each bottle of Yakult contains about 10 millions of L. bacteria. A drop of culture (Yakult) was observed under microscope. Live bacteria are moving constantly. As the lifespan of L. bacteria is 45days, whereas other types of bacteria with same ability as L. bacteria only last for within 7 days. For commercial purposes, L. bacteria will be preferred as it lasts longer.

Secondly, we went to visit the production site. There are 7 culture tanks which is used for fermentation process to take place. Skinned milk is used throughout the whole process. The fermentation requires 7 days to complete. We got a chance to taste the fresh Yakult without flavoring. The sour taste is unforgettable. In order for the taste to be accepted by the consumers, several kinds of flavors of Yakult are introduced.

Thirdly, we got to know that in different countries, different volumes of Yakult are introduced to the market. For instances, The volume for a bottle of Yakult in USA and Japan are 80ml where in Singapore, it is 100ml. Only straws are provided in the package for consumer in Singapore.

Fourthly, after packaging, it is delivered to the refrigeration room at the temperature of 25◦C for storage. The sequence steps taken: direct sale to the canteen stores and the markets. To increase the sales of the Yakult, Yakult ladies are hired. The friendly ladies provide home delivery services including door to door sales. Even one packet of Yakult, the company is willing to give a delivery.

Up next, for the environmental concerns, the used Yakult plastics bottles are being recycled into useful items such as pencil holder, etc.

Finally, in our conclusion, Yakult is good for health as it maintains a good digestive system. To maintain good health, drink Yakult daily. A bottle of Yakult a day keeps the doctor away!

HAVE A BREAK HAVE A YAKULT!!



Reference:

http://www.yakult.com.au/resources/documents/Yakult_PrimaryKit.pdf
Notes given from the lecturers
Notes given from the Yakult factory