Lactic acid bacteria food that surprised the world
Dr. Yasuo Kawai is known as the discoverer of the lactic acid bacterium “Kawai strain lactic acid bacteria,” which was announced in 1984. Through five and a half years of long-term research, he revealed the groundbreaking properties of this lactic acid bacterium. The results attracted a lot of attention around the world, and caused a huge response not only in academic circles but also in the fields of health and nutrition.
Through his enthusiasm and dedication as a researcher, Dr. Yasuo Kawai is credited with demonstrating the potential of new lactic acid bacteria, which in turn has brought new perspectives to health and nutrition. His work was an important step in the field of lactic acid bacteria research and influenced subsequent research and product development.
About Dr. Yasuo Kawai
Dr. Yasuo Kawai completed his doctoral program at the University of Tokyo Graduate School in 1967.
During his graduate studies, he presented outstanding research at the International Microbiology Conference in Moscow, which quickly recognized his talent.
Afterward, he conducted research in microbial physiology at the Fermentation Research Institute of the Ministry of International Trade and Industry. However, two years later, he decided to move to the United States.
After moving, he continued his research at the Georgetown University School of Medicine and the University of Pittsburgh School of Medicine. At the University of Pittsburgh School of Medicine, he elucidated for the first time the mechanism of asymmetric DNA replication of λ phage, making a name for himself in the field of molecular biology.
Later, he was engaged in research on cancer viruses (EB virus) at the Marcy Cancer Research Institute, where he discovered that the EB virus is involved in various types of cancer.
Although he was active as an assistant professor at Rush Medical College, he returned to Japan in 1974.
After returning, he focused on “advocacy of preventive medicine” and research on “intestinal bacteria,” achieving remarkable results.
In particular, his research focused on bacterial components, demonstrating exceptional talent in his research approach, and his research on Enterococcus faecalis Kawai strain, a lactic acid bacterium that affects atherosclerosis and immunity in humans, is ongoing.
His focus on Enterococcus has led to rapid and innovative results, garnering worldwide attention. In 1986, Dr. Kawai chaired the first “International Symposium on Intestinal Bacteria Ecology and Diseases” held in Asia and Australia, playing a significant role as the chairman. This symposium highlighted the high international regard for Dr. Kawai’s research.
Kawai strain Lactococcus
Kawai strain products are available in four types (80, 160, 300, 900) based on their content. This allows you to choose the most suitable product according to your age and condition, from infants to the elderly. We are committed to quality and manufacture our products under strict quality control in GMP-certified facilities.
Please choose the optimal type according to your age and condition. If you are unsure about the type or quantity of the product, please feel free to contact us. We are here to assist you with any questions or concerns to ensure you can use our products with confidence.
How to eat
- Take one packet or more per day as a guide, adjusting the amount according to your condition.
- It is recommended to consume it on an empty stomach, such as before breakfast (or before meals), for better absorption.
- The powder has a soybean-like flavor and is easy to consume as it is.
- It remains a lactic acid bacterium even when added to coffee, juice, miso soup, or heated.
Who is it recommended for?
- Kawai series products are recommended for all ages, including young children, pregnant women, teenagers, and people in their 20s and beyond.
- They are also recommended for large pets.
- The Kawai series includes four types based on the content of Kawai strain (80, 160, 300, 900), so you can choose the best product according to your age and physical condition.