REFLECTIVE JOURNAL
Assalamualaikum W.B.T
Hello readers, Alhamdulillah we meet again for this entry. Im literally excited to update my journal this time. As you guys noticed my topic at the above of this entry, i'm going to write about my experience for YAKULT TOUR.
Have you all been there? For your information, our beloved country have only one Yakult factory which is located at Seremban, Negeri Sembilan.
For me, this is just a day to apply and relate what we have learnt on Microbiology's class. On that day, we have been in a lecture before we were touring the factory and watch all the processes in making Yakult. Of course, we need some ideas or informations regarding Yakult before we get to know the processes of Yakult production.
As a biotech student, we know that Yakult is a kind of cultured drinks which used probiotic strain. So, it must be related to microbial world. Let me introduce the founder of the Yakult before we go into details.
Yakult was first launched in Japan in 1935 by Dr. Minoru Shirota, a japanese famous scientist. He found and made researched on a microbe named as Lactobacillus casei strain Shirota. He was actually the fisrt in the world to isolate and culture a probiotic strain which could reached the intestines alive in large numbers and imparted health benefits to the host. Therefore, he used this strain to make Yakult!
Lactobacillus casei strain Shirota |
The name Lacto is reffered to milk, Bacillus is the shape of the bacteria, Casei is cheese where this bacteria have been cultured with & Shirota is the name of the founder.
Why is it so important to gain a good microbe to reach our intestine? We have been told from the lecture in Yakult trip, our intestine is actually a part of our immune systems. So we know that some microbe could not resist to the bile and the secretion of gastric juice in our stomach. However, Lactobacillus casei strain Shirota is one of the microbe that is resistance to gastric juice and could reached our intestines. There are several proves that have been proven this bacteria reached and alive in our intestines.
Okay now i'm going to tell about the processes. Seriously guys this is the intersting part! But honestly, i could not remembered all the processes involved, how the machine works, what is the suitable & appropriate conditions in details but i do remember what I exactly seen on that day! There's a part where they boiled the milk at certain temperature and I'm thinking this is the process of pasteurization. I tried to relate on what we have leart on topic "Microbial Genetics & Genetics Engineering". Pasteurization is the process killing bacteria in food and from this case they were doing to kill bacteria from growing before they put and mixed the cultured of Lactobacillus casei strain Shirota into the milk.
The processes were very organizable and unfortunately the person who guide us for the tour not allowed us to take any photos. But there are a few photos of me and my friends at the factory. Oh ya, I also bought two cottons of Yakult and a cooler bag for us to keep it cold so that the bacteria will live happily. HAHA
I think thats all for this entry, a very much thanks to Dr. Fairolniza the leader of our trip, she has did very much for us. We were bery appreciate on Dr. Fairol works because she is the one who's set the date and deal with Yakult factory for the visit. Thank you.