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    Local company develops bread using lactic acid bacteria from Shirakami-Sanchi in collaboration with Hirosaki University

    Local company develops bread using lactic acid bacteria from Shirakami-Sanchi in collaboration with Hirosaki University

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    Sales of "Shirakami no Mori Lactic Acid Bacteria Bread" and "Shirakami no Mori Lactic Acid Bacteria Bun" made with "Shirakami no Mori Lactic Acid Bacteria" began on January 4th.

    "Shirakami no Mori Lactic Acid Bacteria" is the brand name of the lactic acid bacteria that Hirosaki University isolated from the "Philosophlox amplexicaule" tree that grows in the Shirakami Mountains and obtained a patent for it. The bread was jointly developed by the sweet bread manufacturer "Kudo Pan" (Aomori City) and "La Bipre" (Hirosaki City), which develops and sells cosmetics.

    According to the press conference, the first food product to be sold in Aomori Prefecture will contain 5 billion "Shirakami no Mori Lactic Acid Bacteria" in the sliced ​​bread and 10 billion "Shirakami no Mori Lactic Acid Bacteria" in the rolled bread. Associate professor Maeda Hayato of Hirosaki University, who has researched the efficacy of "Shirakami no Mori Lactic Acid Bacteria," said, "In a study using obese mice, we saw improvements in liver function and intestinal regulation."

    "Being able to ingest functional ingredients from easy-to-eat general foods will lead to health awareness," said Kazuhide Miura, president of "Rabipur." "We started developing it last spring, and focused on evenly mixing hundreds of millions of bacteria. We recommend eating it on toast."

    A portion of the sales will be donated to support environmental conservation activities in the Shirakami Mountains and research that utilizes local resources.

    The suggested retail price is 165 yen for a loaf of bread (3 slices) and 132 yen for a roll pan. It will be sold at mass retailers, drug stores, and some convenience stores in Aomori Prefecture.

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