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History

Cultured Lactobacillus Extract - 100 years in the making

Since 1914

1914

How it all started
Yoghurt was first produced in Japan by founder Kakutarou Masagaki, who started manufacturing and selling yoghurt in Kyoto.

1925

Co-culture cultivation method with 4 strains of Lactic Acid Bacteria
"Elie", which contained four types of Lactic Acid Bacteria culture fluid and a sugar solution was developed and sold. It was sweet and nutritious. This is the origin of modern Lactic Acid Bacteria beverages in Japan.

1936

Co-culture cultivation method with 8 strains of Lactic Acid Bacteria
Research continued, leading to the development and sales of "Sokin L" which improved on "Elie".

1937

Pharmaceutical produced
A pharmaceutical product was produced with a long storage life sold as "Jyunsei Sokin".
 

From Milk to Soy Milk

1945

Established co-culture cultivation methods with 16 strains of Lactic Acid Bacteria
Change culture medium from milk to soy milk (animal to plant derivation).
 

From Living Lactic Acid Bacteria to Secretion

1949

Success with Lactic Acid Secretion Extract
Second generation, Kazuyoshi Masagaki gave a talk at a Japanese Society meeting on the effectiveness of secretions from cultures of mixed species.

1955

Sold as a liquid for improving foods
The secretion (fermented and filtered fluid), which is made by culturing Lactic Acid Bacteria based on soy beans, was developed for household and industrial use.

1965

Sold as a liquid for preserving freshness in perishable foods
“Aji no Chie” was used to preserve natural materials, such as sushi and bread, by increasing the shelf life and natural taste.

1975

Soil improvement liquid for non-chemical farming was released
Fermented and filtered Lactic Acid Bacteria liquid gained recognition as a soil improvement liquid for organic agriculture. It was used to increase soil microbes and encourage healthy root cells.
 

From Fermentation Filtrate to Extract Fermentation

1984

Cultured Lactobacillus Extract “Chitsu” was released
A new form of biogenic production. Success in the extraction of secretions and bacterial body substances from 16 species of Lactic Acid Bacteria that were grown together.

The signature and original Cultured Lactobacillus Extract formula "Chitsu" was released.

1995

Clinical research initiated
Not just a part of the health boom, Chitsu is introduced with scientific proof. Various research is initiated.

Raw soybean materials (from soybean farms) completely handled by the manufacturer to ensure safe and secure production.

2002

Cultured Lactobacillus Extract sold as a complementary medicine
Cultured Lactobacillus Extract becomes one of the most widely used supplements by clinics in Japan. (According to a questionnaire given to 1000 practitioners of the monthly Japanese magazine "Kenko to Iryo (Health & Medicine)").

2004

Consumer based Cultured Lactobacillus Extract formula, “Lactis” is released
Lactis sold as a functional food in organic, wellness, food and health retailers across Japan.

2008

Cultured Lactobacillus Extract Exported
Cultured Lactobacillus Extract is exported from Japan.

2011

Certification of Good Manufacturing Practice
Certification of Good Manufacturing Practice (GMP) for Health Foods obtained at the Fuji manufacturing factory.

2015

Lactis officially launched in Australia