Product Details: Flavor enzymes are extracted by microbial fermentation and contain two types of active enzymes: peptide cleavage and endonuclease. They are mainly used to reduce or avoid the production of ... Read More
Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, ... Read More
Product Details: Alkaline protease, also known as 2709 protease, is a type of enzyme with the highest activity in alkaline environments (pH 8-10). It can efficiently hydrolyze peptide bonds in proteins and ... Read More
Alkaline protease is fermented and extracted by Bacillus licheniformis 2709, and extracted by advanced technologies such as microfiltration ultrafiltration membrane separation, spray drying or vacuum freeze ... Read More
Acidic protease, derived from the preferred strain of Aspergillus niger, is extracted through fine fermentation. Acidic protease has a low optimal pH and is an enzyme that efficiently decomposes proteins in ... Read More
Alkaline protease is a protease that can maintain high activity under strong alkaline conditions (pH 8-11), with strong stability and high catalytic efficiency. It is used in various fields such as detergents ... Read More
Alkaline protease is fermented and extracted from Bacillus licheniformis 2709. It is the most active enzyme in alkaline environments (pH 8-10) and can efficiently hydrolyze peptide bonds in proteins, breaking ... Read More
Neutral protease is a type of endonuclease refined by advanced extraction technology after deep fermentation and cultivation of Bacillus subtilis 1398. Under neutral conditions, it can hydrolyze large protein ... Read More
Bromelain. The CAS number is 9001-00-7. Plant protease is extracted from pineapple stems, leaves, and skins, and undergoes refining, purification, concentration, immobilization, freeze-drying, and other ... Read More
The endonuclease extracted by fermentation of Bacillus subtilis can hydrolyze large protein molecules into amino acids and other products under neutral pH conditions. Beer production can strengthen the protein ... Read More