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In 1930, Dr.Minoru Shirota, working in a microbiology lab at Kyoto Imperial University's School of Medicine, became the first in the world to succeed in culturing a strain of lactic acid bacteria beneficial to human health. This bacterium was named "Lactobacillus casei strain Shirota" after Dr.Shirota.

It was 1921 when Minoru Shirota was admitted to university to study medicine. In those days, Japan was not a wealthy nation, and many children lost their lives to Infectious Diseases and other maladies brought on by malnutrition. Deeply concerned about these conditions, Dr.Shirota was determined, while still a medical student, that he would focus his efforts on preventive medicine, and turned his attention to the study of microorganisms. He set about developing a stronger strain of lactic acid bacteria which would word to destroy the harmful bacteria living in the intestines, and therefore improve and maintain the health of human beings. The result of his efforts was the successful culturing of Lactobacillus casei strain Shirota.

Dr. Shirota then began working together with supporters to make a delicious, yet affordably priced drink incorporating the strain Shirota so that many people could enjoy the benefits of microorganisms. His dedication led to the development of Yakult, a fermented mild drink, which was introduced to the market in 1935.

Dr. Shirota was driven by a relentless dedication to good health. His passion, creativity, and inexhaustible curiosity live on today, through the continuing progress of Yakult.

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Q: What is Lactobacillus casei Shirota?
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Where did first Lactobacillus casei Shirota come from?

Lactobacillus casei Shirota strain was first successfully isolated from human intestines by the founder of Yakult, Dr. Minoru Shirota. See below for a related link.


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