Product Description
Brief introduction
Aspergillus oryzae (A. oryzae) is a filamentous mold fungus, which produces unicellular thread-like structures called hyphae. Hyphae and grow by extension at the terminal tips, branch and form a network of hyphae called a mycelium.
the fungus produces many extracellular enzymes that degrade carbohydrates, polypeptides, and nucleic acids. Hence, it is widely used in the production of traditional oriental fermented food and alcoholic beverages, such as soy sauce, miso, sake and soju. Related Reading >>>
A. oryzae produces three acid and two neutral proteinases, which reach their optimum biochemical catalyzation between 20° to 30°C. The mold also produces enzymes called glutaminase, which converts glutamine to glutamic acid. This amino acid is essential for a good quality soy sauce. Read more >>>
Feature
VaproTM Bacillus Subtilis is screened through special process and characterized with high production of various digestive enzymes and potent tolerance to extreme conditions. The product is refined through freeze drying and stabilization technology after submerge fermentation, focusing to adjust the balance of gut microbes, strengthen animal immunity, increase growth performance and improve the livestock’s product quality.
Mechanism
1.Revive quickly in animal gut, consume intestinal oxygen, and promote the growth of beneficial bacteria, such as lactobacillus, bifidobacterium etc;
2.Produce a variety of antimicrobial materials to inhibit the growth of E.coli, salmonella and other harmful bacteria from feed and environment;
3.Produce abundant enzymes to promote the digestion and utilization of nutrient in feed together with endogenous digestive enzymes;
4.Act quickly in animal gut due to High spore formation rate, strong resistance to high temperature, gastric acid and bile salt.
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