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  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry. MECHANISMFungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as we...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour. MECHANISMHemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which co...

 

Introduction:
Nutrizyme SFC-061 is a complex enzyme through liquid fermentation and extraction technology. It was  formulated based on characteristics of rumen microbial fermentation, digestion of intestinal nutrient, and diet of ruminant. It could increase the productive performance of ruminants.

 

Enzyme composition (U/G)


Ingredient

SFC-061

Cellulase

≥300

Xylanase

≥1,000

β-glucanase

≥1,500

Mannanase

≥30

Neutral protease

≥500

 

Dosage: 
SFC-061 1000G/M.T.

 

Application Effects:
The application result showed that the milk yield and milk fat percentage of dairy cows with addition of SFC-061 in feed were higher than that in control group. It could effectively increase the performance of dairy cow, and improve the quality of feed.

The effects on dairy cow: 
Daily milk yield and milk fat of experimental cows were increased 4.49% and 13.65% respectively; as follows:


Nutrizyme SFC-061


 

Functions & Benefits:
1. Destroy the structure of plant cell wall and hydrolyze viscous NSP of the feed;
2. Increase volatile fatty acid (VFA) production in the rumen, improve energy utilization;
3. Degrade viscosity of chyme, promote the release of feed nutrients, and improve the digestibility of nutrients;
4. Improve intestinal microbial component, reduce the incidence of mastitis.
5. Reduce environmental pollution, by reducing excretion of nitrogen and phosphorus;

Package & Storage:

1.Packaging specification: 25KGS/Bag. 
2.The shelf life is 12 months under 20℃. 
3. Damp and insolation should be avoided. Store it in a cool, dry and ventilated place.

 

Safety:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. 
.

 

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