New Product- Water kefir-three flavors: ginger, lemon, and chai flavors


Most recently, Dr. Wang developed a new product, water kefir. They are all made of organic ingredients and natural spring water from Rocky Mountain. It’s a very healthy and delicious alternative instead of pop drink at the summer season.

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Awakening Studio Inc.

Dr. Wang developed his first product, awakening kefir, at the healthy food section in the company ‘Awakening Studio Inc’. Please visit the company’s website,, to find most recent his probiotic products.

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Milk kefir

I am so glad to announce that now there are more and more stores and locations you can find our kefir products:

Organic Box—online organic grocery store:

Optimum Health Vitamins:

Address 1: 11810 104 Ave NW, Edmonton, AB T5k 2T8

Address 2: 7115 109 Street NW, Edmonton, AB T6G 1B9

Address 3: 110, 101 Granada Boulevard, Sherwood Park, AB T8A 4W2

Orii vegan and vegetarian market (Whole Vegetarian Food Inc)

Address: 9738-107 Ave NW, Edmonton, AB T5H 0V1

Yoga Central

Address: 5124 122 St NW, Edmonton, AB T6H 3S3

Sattva Yoga School

Address: 8135 102 St NW, Edmonton, AB T6E 4A4

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Proved Functional Health Benefits from Probiotics

  1. Promote digestion and mineral absorption
  2. Decrease serum cholesterol level
  3. Strengthen immune system
  4. Reduce risk of cardiovascular diseases, cancer, diabetes
  5. Body weight control
  6. Maintain microbial balance in gastrointestinal tract
  7. Alleviate certain symptoms: inflammatory, autoimmune, allergy, abdominal cramps and diarrhea, fever, itching and vomiting, etc.
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Big jump

Dr. Jiapei Wang is a Food Scientist with many years’ basic research and industrial practice in food science field. From 2017, he developed his own food products, probiotic fermented beverages, and started selling at local farmers’ market. All his products were made of organic ingredients and handcrafted carefully in a small jar. He believes the natural hand-made fermentation process (without industrial processing and mechanical involvements) is same important as the natural food ingredients. He uses his handcrafted products to spread his message about how to achieve the maximum health benefits from probiotic food.

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Encapsulation of Bifidobacterium adolescentis cells with legume proteins and survival under stimulated gastric conditions and during storage in commercial fruit juices

Fruit Juice副本


Highly acid-sensitive Bifidobacterium adolescentis (ATCC 15703) cells were entrapped in pea, soy, faba, and lentil protein-alginate capsules and subjected to challenge studies in synthetic gastric juice (SGJ, pH 2.5/37oC) and intestinal fluids (SIF, pH 6.5/37oC). B. adolescentis cells trapped in pea, soy, faba, and lentil protein-alginate capsules showed 1.9, 3.3, 5.1, and 5.5 log reductions in cell numbers, respectively after a 2 h challenge. Release of encapsulated B. adolescentis cells in SIF over 3 h indicated that after the first 10 min, almost all cells were released, regardless of the wall material. Storage of pea protein-based capsules was also tested in commercial orange, pineapple, and white grape juices at 4 and 22oC for a 6-week duration. Encapsulated B. adolescentis cells survived in pineapple and white grape juice, but not in orange juice.


This study also evaluated survival of free and encapsulated B. adolescentis cells entrapped within PP-alginate capsules during storage in 3 types of fruit juice. Survival varied with the storage temperature and the type of fruit juice. After 6 weeks of storage, both free and encapsulated B. adolescentis cells entrapped in PP-alginate capsules survived in pineapple juice and white grape juice at 4 and 22oC. Entrapped cells probably exhibit greater survival rates upon encountering gastric conditions. Encapsulation using the PP-alginate system can be used for delivery of probiotics in beverages for optimization of health benefits.

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An improved method to extract and purify cystatin from hen egg white


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