probiotic

1. The microbial raw materials used in the product have been prepared by deep liquid fermentation of single strains and special drying procedures which ensure the stability and the number of viable bacteria with more than 1 X 10^11 CFU/g. 2. The feed probiotics for aquatic animals can increase feed conversion rate and production performance. 3. The feed probiotics for aquatic animals can adjust the digestive environment, enhance immunity, recover and maintain microbial balance, and prevent and control diarrhea.

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 Combination of Enzyme & Probiotics specialized for Beef and Mutton Sheep is a kind of functional biological additive based on the physiological features, production performance and the dietary characteristics of ruminants.

1. The enzyme complex for commercial broilers is a kind of functional product based on the physiological features, production performance and the dietary characteristics of broilers. 2. The enzyme complex for commercial broilers can adjust the intestinal microflora, enhance immunity, prevent diarrhea and other intestinal diseases, and significantly reduce mortality. 3. The enzyme complex for commercial broilers can increase the weight gain and uniformity at slaughter.

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.