Saccharomyces cerevisiae protein 40%

Saccharomyces Cerevisiae protein 40% 

Saccharomyces For Animal Feed

Saccharomyces For Feed Meal

(1) Used for preserving fruits and vegetables. The use of enzymes for fruit and vegetable preservation essentially relies on the catalytic action of enzymes to eliminate factors that can cause fruit and vegetable spoilage in the environment. For example, glucose oxidase can be used for deoxygenation and preservation of fruits and vegetables; Lysozyme can be used for sterilization and preservation. The advantages of enzyme preservation are high efficiency, safety, and stability. The disadvantage is high price and low reuse rate.

(2) Used for agricultural product processing. The most common ones are brewing, vinegar brewing, yogurt, etc. The most commonly used enzymes include cellulase, amylase, glucanase, saccharifying enzyme, protease, and composite enzyme preparations. Papain is often used in large quantities as a clarifying agent for beer, fruit juice drinks, etc. to remove turbidity during storage; Papain can also be used as a meat softener. For example, when cooking beef and pork ribs, adding a small amount of papain not only makes it softer and more tender, but also has a better flavor. Utilizing glucose isomerase to convert fructose into glucose syrup, which is used in candy and pastries.

(3) Used for agricultural product quality testing. The quality testing of agricultural products includes microbial testing, heavy metal testing, pesticide residue testing, genetically modified testing, etc. The use of cholinesterase inhibitor method can quickly detect the residual amount of organophosphorus pesticides in agricultural products.

(4) Used as a Feed Additive. Some enzymes in animals such as poultry, livestock, fish, shrimp, and crabs are incomplete or have weak activity, especially in young animals. Adding enzyme preparations to their feed will assist these animals in digesting and absorbing nutrients, thereby improving feed returns, enhancing body immunity, and improving breeding efficiency. The mechanism of action of enzyme preparations mainly includes: increasing the level of metabolic hormones in the body and enhancing immunity; Breaking cell walls to improve feed utilization efficiency; Reduce the viscosity of chyme and improve digestive function; Eliminate anti nutritional factors; Eliminate the inhibition of endogenous digestive enzymes by SNSP; Insufficient supplementation of endogenous digestive enzymes; Catalyze the hydrolysis reaction of phytate, etc.

(5) Used for the production of vitamins. Utilizing microbial enzyme reactions to produce vitamins. If sorbic acid is used as the raw material and Vitamin C is produced through microbial oxidation method

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