Yakult Indonesia Persada

Yakult is a fermented milk drink that contains more than 6.5 billion L. casei Shirota strain bacteria in each bottle. Yakult bacteria belong to a group of bacteria that have been proven safe for humans, strong, and resistant to stomach acid and bile, so they can reach our intestines alive and have been shown to be beneficial in helping maintain good digestion.
Raw Material
  • water
  • sucrose
  • Skimmed Milk Powder
  • Dextrose
  • Naturally Identical Flavor
  • Lactic Acid Bacteria Culture (L. casei Shirota strain)
 
 

L. casei Shirota Strain Bacteria Found in Yakult In our intestines, there are hundreds of trillions of bacteria. These bacteria are divided into three types: good bacteria, bad bacteria, and neutral (or “opportunistic”) bacteria. When bad bacteria grow excessively, the digestion process can be disrupted, leading to problems such as diarrhea and constipation. Opportunistic bacteria tend to follow the dominant type of bacteria in the intestines. One of the good bacteria is L. casei Shirota strain, which is found in Yakult. This bacterium has been researched and proven beneficial through various scientific studies. The group of good bacteria helps stimulate the growth of other beneficial bacteria. The L. casei Shirota strain supports the activity of good bacteria in the intestines and produces lactic acid that protects the intestinal walls, making it difficult for harmful bacteria to stick to them. As a result, the growth of bad bacteria can be suppressed, and intestinal health can be well maintained.

The Yakult factory uses automatic machines and a closed system, which is the standard for all Yakult factories around the world. To produce safe products with the highest quality, Yakult Indonesia implements a production process in accordance with ISO 22000:2018 standards. To ensure a truly hygienic production process and handling of Yakult products, we apply standardized operating procedures. For example, the employee entrance is equipped with an automatic shoe cleaner. In addition, doors in the production area can only be opened if employees have sterilized both of their hands. After that, before entering the production area, our employees must go through an air shower that functions to clean their clothes from any adhering dirt.

Yakult should be stored in the refrigerator at a temperature of 0 – 10 degrees Celsius to keep the L. casei Shirota strain bacteria inactive in the bottle, so the taste of Yakult remains fresh and its benefits are maximized. Yakult can be consumed at room temperature for those who are not used to drinking cold beverages.