Mad Scientist?

Professor Jiang decodes the use of "friendly bacteria"

Tell us about your job at JBC.

I am a research scientist by trade and I have dedicated my life to studying something we cannot see, but when the results are successful, the benefits are tremendous. My research ranges from micro-electronic equipment to micro-biology technology, but they all have one thing in common: Ways to improve the future.

Why did you decide to research in the area of probiotics or "friendly bacteria"?

World health authorities concluded that the inclusion of antibiotics, growth hormones and other synthetic products in animal food stocks are detrimental to the food chain and therefore eventually detrimental to humans. Many countries have already moved to ban the use of such additives, which means farmers must find other ways to produce stock while remaining economically feasible. In China, antibiotics, hormones and other chemicals are still commonly used in animal feed; however, the government is clearly eager to join the other countries in changing this practice.

In the light of the government changing their beliefs and a strong demand for chemical-free meat both locally and internationally, JBC research scientists and I, researched and developed a new application for "friendly bacteria" to replace the need to use antibiotics in pigs, poultry and seafood.

What is your mission?

It's the elimination of harmful chemical residue within food, while reducing the damage to people's health and the environment. At the same time, we want to produce enough feed to meet the market demand.

What strategies have you taken to meet your mission?

JBC has developed and put into practice a business model suited to pig farming which results in chemical-free pork products. Farmers are trained and licensed to raise "lacto brand pigs" that are then eventually purchased and sold to consumers under the name of "Sakura" brand pork.

Licensed farm operators must strictly adhere to the livestock methods developed. This includes careful quantity control of the food and the natural food additives used.

In layman's terms, what are bacteria?

Generally speaking, as we know from nature and research, bacteria are not bad at all. Many of them are so important that they can change the quality of human life. You may not be aware that China is one of the oldest countries that use bacteria to maintain human life. An encyclopedia reveals that Chinese were the first to develop vegetable and grain fermentation. Mongolian and Tibet nomadic people were among the first to make yogurt and sour cheese. In Northern China, people preserve fresh vegetables by soaking them in germ-carrying water. In Central China, there is a history of eating pickles for thousands of years. All the evidence indicates an important reason why China has the biggest population in the world. I joined the researchers and scientists to begin the process of identifying useful, healthy bacteria. Many studies reveal that a series of probiotics are good for us such as lactobacillus and bacillusbifidus. We benefit from using our ancient ancestors' teachings.

Can you walk me through the development of JBC bacteria?

The research started with the selection of many different strains. Finally, we obtained a pure strain of lactobacillus. We then analyzed this bacterium at the Chinese Academy of Sciences and classified it as a new strain, a combination of animal and plant bacteria. The JBC lactobacillus has proved to be very powerful at the decomposition of foodstuffs. It turns dietary carbohydrates and proteins into nutritious and easily digestible materials. Not only do they change the composition of feed, but also the bacteria reduce odors often associated with pig farms. JBC lactobacillus has a strong capacity to inhibit the formation of insole, ammonia, methylindol and hydrogen sulfide. These compounds are a major source of bad smells, mostly created by a mixture of e-coli and harmful bacteria.

The most remarkable advantage of JBC lactobacillus is its ability to resist disease. Our laboratory data indicates that JBC bacteria provide an unfavorable environment for virus and pathogenic bacteria duplication and reproduction. We successfully applied the powder and mist spray with JBC bacteria to cure diseased pigs in 2003.

How does the research actually apply to JBC pig farming?

We observed many important facts in our preliminary application. The pigs grew more rapidly than traditional pigs. The pigs were not ill during three stages even without the use of antibiotics. From the report duly prepared by the authority, Sakura pork was analyzed in Japan and our colleagues were surprised by the results. They noticed no drugs, the glutamine and hypoxanthine concentration was seven times more than ordinary pork, no bad odor in the pig's intestines and other organs, more lean meat and less fat. The look and flavor of Sakura pork is not only due to the above, but also because of the vitamin B content of JBC bacteria.

What is so good about Sakura pork?

JBC lactobacillus can improve a pig's features and offer more lean meat. The pork quality and flavor content (for example; hypoxanthic nucleotide and glutamic acid) in Sakura pork provides consumers with a higher quality and better tasting product. There are no bad odors at the JBC pig farm, why is that?

JBC lactobacillus effectively decreases the concentration of ammonia gas and sulfured hydrogen in pig waste, and reduces pollution. For this reason, it plays an important role in maintaining both ecological and social benefits.

What is next after your success in pig farming?

Despite the fact that we are quite successful in raising pigs with JBC techniques, our concern is more on the application of technology in changing the quality of human life. JBC has long collaborated with scientists and experts in the fields of genetics, microbiology, environmental protection, agriculture, livestock cultivation and aquaculture. We always attempt to follow whole advanced technologies, which benefit the earth and the people on it. As a foreign friend puts it: JBC aims to join people, to beautify the earth, and contribute to its creatures.