Probiotics

1. The bacillus subtilis is prepared by liquid deep fermentation of a single bacterial strain and special  special drying procedures which ensure its stability and enough viable bacteria (≥ 1 X 10^11 CFU/g).
2. The microbial strain with the advantages of rapid reproduction, high enzyme production capacity and rapid oxygen consumption has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.
4. Excellent strain with high number of viable bacteria can quickly adjust the balance of intestinal microflora, prevent diseases and improve production performance.
5. It can reduce the use of antibiotics, avoid its negative effects, reduce the generation of drug-resistant bacterial strains, and facilitate disease treatment.
6. It is a safe and reliable green product with no pollution, no drug residues, no drug resistance, and no side effects.

1. The bacillus coagulans is prepared by liquid deep fermentation of a single bacterial strain and special drying procedures which ensure its stability and enough viable bacteria (≥ 5 X 10^10 CFU/g).
2. The microbial strain with the advantages of rapid reproduction, high enzyme production capacity and rapid oxygen consumption has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.

1. The bacillus licheniformis is prepared by deep liquid fermentation of a single bacterial strain and special drying procedures which ensure its stability and enough viable bacteria (≥ 1 X 10^11 CFU/g).
2. The microbial strain with the advantages of rapid reproduction, high enzyme production capacity and rapid oxygen consumption has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.

1. The lactobacillus plantarum is prepared by deep liquid fermentation of a single bacterial strain and special drying procedures which ensure its stability and enough viable bacteria (≥ 5 X 10^10 CFU/g).
2. The microbial strain with the advantages of rapid reproduction, high lactic acid production capacity has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.

1. The lactobacillus acidophilus is prepared by liquid deep fermentation of a single bacterial strain and special drying procedures which ensure its stability and enough viable bacteria (≥ 5 X 10^10 CFU/g).
2. The microbial strain with the advantages of rapid reproduction, high lactic acid production capacity has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.

1. The bacillus cereus is prepared by liquid deep fermentation of a single bacterial strain and special drying procedures which ensure its stability and enough viable bacteria (≥ 5 X 10^10 CFU/g).
2. The microbial strain with the advantages of rapid reproduction, high enzyme production capacity and rapid oxygen consumption has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.

1. The enterococcus feacalis is prepared by liquid deep fermentation of a single bacterial strain and special drying procedures which ensure its stability and enough viable bacteria (≥ 5 X 10^11 CFU/g).
2. The microbial strain with the advantages of rapid reproduction and high lactic acid production capacity has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.

1. Clostridium butyricum is an anaerobic gram-positive bacillus with strong tolerance to many kinds of feeding antibiotics.
2. Clostridium butyricum can regulate intestinal microflora, inhibit the growth of pathogens and improve feed conversion efficiency. Clostridium butyricum is widely used in medicine, agriculture, animal husbandry and other fields.
3. This product is produced by Clostridium butyricum by submerged liquid fermentation and special drying process.
4. The product is light yellowish powder. The number of live bacteria exceeds 5×10^8 CFU/g. The bacteria strain has many excellent characteristics such as more sporulation, heat resistance, acid resistance and bile acid resistance.

1. The bacillus amyloliquefaceins is prepared by deep liquid fermentation of a single bacterial strain and special drying procedures which ensure its stability and enough viable bacteria (≥ 1 X 10^11 CFU/g).
2. The microbial strain with the advantages of rapid reproduction, high enzyme production capacity and rapid oxygen consumption has been obtained through a long term of optimization and screening.
3. The advanced procedures and techniques have ensured the product with the resistance against acids, alkalis and high temperature, feasible storage, and high viability and stability.