enzyme

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. Appearance: pale white or light brownish color with less than 8% of water content. 2. Activity: 5000 U/g 3. The alpha amylase enzyme activity can be maintained up to 90% for 6 months when stored at room temperature.

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 dietary feeds of aquatic animals, especially the omnivorous fish, contain large amount of oil seed meal with high contents of xylan, cellulose and protein. The compound enzyme specialized for freshwater fish mainly contains Arabian xylanase, β-glucanase, mannanase, pectinase, cellulase, protease, and amylase. 2. The content and the ratio of each single enzyme have been designed based on the digestive physiological features and dietary characteristics of fish. 3. Each single enzyme has been tested for high temperature resistance to ensure its stability in pelleting at high temperature and during long period of storage. 4. The enzyme activity can be maintained up to 90% when stored at room temperature for 6 months.

Glucoamylase is prepared and refined by deep fermentation of Aspergillus niger 1. Glucoamylase appearance: beige powder (solid) or brownish red solution (liquid) 2. The optimal temperature: 60°C

1. Pectinase appearance: pale white powder with less than 8% of water content. 2. Pectinase activity: 30,000 U/g 3. The pectinase enzyme activity can be maintained at least 85% for 6 months when stored at room temperature.

1. Acidic protease appearance: pale white or light brown powder with less than 8% of water content. 2. Acidic protease activity: 50,000 U/g 3. The enzyme activity can be maintained at least 85% when stored for 6 months.

1. Appearance: light brown powder with less than 8% of water 2. Activity: 100,000 U/g 3. The phytase can enhance daily weight gain of broilers and egg production of laying chickens, and reduce broken eggs of laying and breeding chickens. 4. The phytase can increase the utilization of Ca, Zn, Co, Mg, and Fe in dietary feeds. 5. The phytase can increase the utilization of protein, amino acids, starch, and lipid.

1. Appearance: light brownish powder with less than 8% of water content. 2. Activity: 100,000 U/g 3. Temperature: 40-55°C 4. pH: 6.0-8.0 (with optimal pH of 6.5-7.5).