Inspired by Shuichi Shiomi
Sakura Lactobacillus was developed by Shuichi Shiomi. He studied and researched basic and applied microbiology and extended his knowledge, technology and experience on useful bacteria for human health and environment through his work experience.
Oxidation, reduction and decomposition usually occur under aerobic conditions (in the presence of oxygen). Deterioration of foods is accelerated by the propagation of bacteria, especially putrefactive bacteria. Shuichi Shiomi realised that if consumers ate food without noticing the bacteria, they would experience food poisoning.
He also found that the number of lactic acid bacteria grew rapidly once food is exposed to oxygen. Sakura Lactobacillus 403 (patent registered) creates the process that leads to the growth of the next generation by producing by-products from its propagation to metabolism.
The use of antibiotics for livestock is becoming an increasing concern with development of antibiotic-resistant bacteria. The World Health Organisation (WHO) advises farmers and processed food manufacturers to stop abusing antibiotics for livestock.
Sakura Lactobacillus 403 is very effective as an alternative to antibiotics for preventing livestock diseases. Shuichi Shiomi believes in limiting the use of antibiotics to avoid generating antibiotic-resistant bacteria. He also thinks it is important to add Sakura Lactobacillus 403 to feed and drinking water so that livestock can develop their immune system. It is important to also spray Sakura Lactobacillus 403 solution into livestock barns and grow good bacteria in order to create a more favourable breeding environment.
The company is currently working on lactic acid bacteria projects in Singapore, Malaysia, Thailand, China, Korea, Cambodia, Australia and Vietnam.
Shuichi Shiomi’s vision for Malaysia is to utilise Sakura Lactobacillus 403 widely to provide safe and secure foods for Malaysia’s long-term health. Furthermore, he wants to disseminate probiotics farming and engineering methods that do not pollute nature.
CAB Cakaran Corporation Berhad (CAB) is one of Malaysia’s largest quality food producers with more than 40 year’s experience in the food business. The group produces more than eight million broilers a month as a fully-integrated poultry group with upstream and downstream activities ranging from breeding stock to manufacturing value-added products like sausages, nuggets, cold cuts and patties.
HCH (S) Pte Ltd, the owner of Sakura brand, is a leading Singaporean biotechnology company that owns numerous patented biotechnology inventions. CAB and HCH collaborate in Malaysia to raise chickens reared in cage-free and hygienic environments, without the use of antibiotics, while being fed proprietary Japanese Lactobacillus to naturally enhance their immune system and overall health.
