The Discovery of LAB Fermented Extract

The discovery of LAB Fermented Extract dates back to ancient Japan. Otani Kozui (27 December 1876 – 5 October 1948), a Japanese explorer known for his historic expeditions and well-versed knowledge of ancient scriptures discovered in them a mention of a liquid made from the fermentation of milk produce. The scripture recorded the wonderful healing properties of this fermented produce which when consumed may help to relieve illnesses. This was later being researched on and from it came the discovery of the very first LAB Fermented Extract.

Development of LAB Fermented Extract Supplement

The late Dr. Kazuyoshi Masagaki (1901-1985), a renowned Microbiologist in Japan, devoted his life to continue the works of his father, Dr Kakutaro Masagaki, who was the first person to manufacture yogurt in Kyoto, Japan. Around 1945, Dr. Kazuyoshi Masagaki noticed that Lactic Acid Bacteria (LAB) in the body would not replicate even when yogurt was consumed. Instead, he noticed that the combination of secretions and substances of LAB bacteria is an ideal medium to facilitate the natural replication of LAB in the body. Since then he started the research on LAB, Kouzui Otani suggested him a method of extraction described in “Daihatsu-Nehangyo (Mahayana Mahaparinirvana Sutra), which give him a hint to develop “LAB Fermented Extract Supplement” later on.

In 1970, he successfully developed an extract of the efficacious substance known as ‘LAB Fermented Extract’ or Biogenics. The major distinguishing feature of ‘LAB Fermented Extract’ from other probiotic products is the proprietary co-cultivation of 16 strains of LAB; as well as the culture medium used. In combination, they proved to be more than 1000 times more effective than other cultivation methods.

Manufacturing of Biogenics 16

Biogenics 16 is made in Japan, using patented fermentation and extraction processes to deliver a superior, quality and efficacious formulation. It is co-cultivated with these 16 bacteria strains selected from several hundred species of LAB. The high-density co-cultivation of 16 strains of carefully selected LAB creates a power struggle between the bacteria for survival and in turn enhances the performance of the LAB.

+L is the abbreviation for Lactobacillus. The same name represents different strains of the same type of Lactobacillus bacteria.

Co-cultivation of 16 strains of high potency LAB in organic soya bean broth.

Fermentation under a fixed temperature and humidity for 1 year. This long-term process further enhances the quality of active ingredients in Biogenics 16.