researchers to find a material which is a possible growth booster to a locally available crop. The researchers come up with the idea of using pechay as the subject of the research. A material which is normally available in the marketplace like Lactobacillus casei contained in Yakult is used in this research to see if it is a probable growth booster. Since it is organic‚ it can also be considered as soil enhancer. This kind of system helps in minimizing the use inorganic fertilizers. The researchers
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Kong‚ Japan and Singapore‚ also what are the advantages and disadvantages of these marketing strategies. What is Yakult? Yakult is a fermented milk drink made by fermenting skim milk powder and sugar with the beneficial bacteria Lactobacillus casei Shirota strain. This bacterium helps to replenish the good bacteria in the small intestine‚ ensuring that our digestive system works efficiently and effectively. Is Yakult artificially coloured? No. The colour of Yakult is naturally acquired
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“bad” bacteria. Actimel is a yogurt-type drink produced by a company called Danone™. It has three strains of bacteria‚ two traditional yoghurt cultures: Lactobacillus bulgaricus and Streptococcus thermophiles and a third one called L. casei Imunitass® (http://www.actimel.co.uk/About/-WhatIsActimel.aspx‚ Accessed Feb‚ 28‚ 2010). Lactobacillus is a genus of
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4.0 SWOT ANALYSIS 4.1 STRENGTH The first strength pose by Mamee Double Decker (M) Berhad is they have ability to expand their business network by penetrating into new exports market. This is proved to be true as mamee experienced a growth of 6.2% in 2002 in its effort to venture to new exports market. In addition‚ Mamee has a good reputation among customers‚ since they have become part of the choice made by household largely in Malaysia because they started in Malaysia. Mamee so far had not failed
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Table of Content Introduction 3 History and Philosophy 4 Product 5 Yakult Hong Kong 5 Global Marketing Environment 6 Industry and Competitive Analysis 7 PEST analysis 8 Generic competitive strategy 11 SWOT-Yakult Honsha Co. Ltd 13 Strengths 13 Weaknesses 16 Opportunities 17 Threats 18 Entry Strategy 20 Introduction of Entry Strategies 20 Entry Strategy of YAKULT HONSHA CO. LTD. 24 Advantages of Entry with Wholly Owned Subsidiary in HONG KONG 25 Disadvantages of
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For the Health of People Worldwide and of the Earth Yakult Social & Environmental Report 2012 About This Report Editorial Policy Designed to help readers learn about Yakult Honsha’s corporate social responsibility (CSR) performance‚ this report presents information centered on the environmental activity performance and social contribution activities of Yakult Honsha and the other Yakult Group companies during fiscal 2011. In fiscal 2010‚ an English-language version of this report was
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choices to. My possible results were now: Bacillus cereus‚ Mycobacterium smegmatis‚ or Lactobacillus acidophilus. Next I preformed the acid fast staining. When preparing this slide and viewing it on oil immersion‚ I was a little more
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Lactobacillus GG Administered in Oral Rehydration Solution to Children with Acute Diarrhea: A Multicenter European Trial Abstract Background: The probiotic Lactobacillus GG is effective in promoting a more rapid recovery of acute‚ watery diarrhea in children with rotavirus enteritis. Very limited information is available‚ however‚ on the potential role of such agents in nonrotaviral diarrheal episodes. Furthermore‚ no evidence is available concerning the efficacy of Lactobacillus GG administered
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Yoghurt is a cultured dairy product which is made from the mixing of standardized milk with the activity of a symbiotic blend of Streptoccoccus thermophilus and Lactobacillus delbruekii subsp.Bulgaris (LB) cultures. Usually‚ the making of yoghurt involved the pretreatment of milk follow by the homogenization‚ heat treatment‚ cooling to incubation temperature‚ inoculation with starter‚ fermentation ‚ cooling‚ post fermentation treatment‚ chilling and lastly packaging for commercial yogurt production
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1.4.1. Safety Aspects of Probiotics Today‚ there are evidences that probiotic strains used as commercial bacteria are safe to use in applications. The safety of the probiotic products is appraised with the phenotypic and genotypic characteristics and the statistics of used microorganisms (Çakır 2003). Safety aspects of probiotic bacteria include the following requirements. 1. Strains for human use are preferred to be human origin. 2. They are isolated from healthy human gastrointestinal tract. 3
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