Kagome relaunches “vegetable-origin lactic acid bacteria Labelle” series

The yoghurt drinks are based on Lactobacillus brevis strain KB290 which is now produced by high-density fermentation and keeps a high cell number in the final product.

Kagome news release, Feb. 10, 2015

Most popular posts:

This website stores cookies on your computer. These cookies are used to provide a more personalized experience and to track your whereabouts around our website in compliance with the European General Data Protection Regulation. If you decide to to opt-out of any future tracking, a cookie will be setup in your browser to remember this choice for one year.

Accept or Deny