Lactic Fermentation Worker (Lactic Beverage Manufacturing)
にゅうさんはっこうこう（にゅうさんいんりょうせいぞう）
Industry & Occupation
Classification
Summary
Manufacturing technicians who use lactic acid bacteria to produce lactic beverages, managing the fermentation process and conducting quality inspections.
Description
Lactic fermentation workers (lactic beverage manufacturing) are specialists who inoculate raw materials such as dairy products or beverage bases with lactic acid bacteria, strictly control temperature and pH during fermentation, and manufacture lactic beverages as final products. The process consists of raw material blending, heat sterilization, cooling, lactic acid bacteria inoculation, culturing in fermentation tanks, quality inspection, filling and packaging, and shipping inspection. Hygiene management and quality assurance are particularly important, requiring data recording and analysis to prevent fermentation abnormalities and quality defects. They also handle maintenance and inspection of mechanical equipment, cleaning (CIP), and proposals for improving manufacturing processes.
Future Outlook
With the expansion of demand for health-oriented and functional beverages, the lactic beverage market is expected to grow steadily. While automation and IoT are advancing, the need for skilled technicians responsible for quality assurance remains high.
Personality Traits
Cooperative / Excellent Observation Skills / Meticulous / Strong Sense of Responsibility
Work Style
Manufacturing Line / On-Site Presence / Shift Work / Uniform Required
Career Path
Lactic Fermentation Worker (Apprentice) → Lactic Fermentation Worker (Skilled) → Production Management Staff → Quality Management Staff → Assistant Factory Manager → Factory Manager
Required Skills
CIP Knowledge / Fermentation Equipment Management / Hygiene Management / Microbiological Testing / Temperature and pH Management Skills
Recommended Skills
Data Recording and Analysis / HACCP Understanding / ISO9001ISO22000 / Operation of Analytical Instruments / Quality Control (QC Techniques)
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because small fluctuations in temperature or pH can have a significant impact on product quality. |
| Problem Solving | Because the ability to identify causes of fermentation abnormalities or machine troubles and take measures is required. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Creativity is not particularly required as it follows standardized processes. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Lactic Acid Bacteria Fermentation Worker
- Lactic Beverage Manufacturing Worker
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