China Nanning Doing-higher Bio-Tech Co.,LTD company news

Enzyme preparations are purified and processed proteins with catalytic activity, and are biological products with catalytic functions. They are mainly derived from microbial fermentation, plants, and animals, and are characterized by high catalytic efficiency, specificity, diversity, mild reaction ... Read More

Alkaline protease is a proteolytic enzyme produced by deep fermentation, extraction, microfiltration/ultrafiltration membrane separation, and vacuum freeze-drying of 2709 Bacillus subtilis microorganisms. It belongs to the serine-based, highly alkaline protease family. Under alkaline conditions, ... Read More

The global enzyme market is projected to reach US$16.12 billion by 2027, with a compound annual growth rate (CAGR) of 6.7%. Globally, the application scope and market size of enzyme preparations are continuously expanding, with China experiencing the fastest growth. Statistics show that from 2008 to ... Read More

"Taste attractant" has always been something that pet owners turn pale at the mention of. In fact, taste attractant refers to additives used to improve the palatability of feed and enhance pets' appetite. Analogous to human food, it is roughly equivalent to various "seasonings" like hot pot base, ... Read More

The laundry of linen in hotels, hospitals, nursing homes, and other places always faces multiple industry pain points. High-frequency use leads to complex and diverse stains on linen, such as blood stains, sweat stains, food oil stains, and medicine stains, which repeatedly appear. Traditional ... Read More

Fungal α-amylase is a starch hydrolytic enzyme produced by fermentation of fungi such as Aspergillus oryzae. It can convert starch in flour and rice into soluble dextrin and maltose by precisely cleaving the α-1,4 glycosidic bonds in starch chains under mild conditions. It possesses the advantages ... Read More

α-Amylase is a hydrolytic enzyme that catalyzes the breaking of α-1,4-glycosidic bonds within starch molecules. In flour processing, based on the difference in microbial origin, it is mainly divided into two categories: bacterial amylase and fungal amylase. Bacterial amylase: Mostly extracted from ... Read More

In the field of enzyme preparations, bromelain and papain are both commonly used plant-derived proteolytic enzymes, both possessing the core function of protein breakdown. However, due to significant differences in production costs, they have ultimately developed distinctly different application ... Read More

Lactose intolerance is a widespread dietary problem globally, primarily caused by a lack of sufficient lactase in the gut. This lactase enzyme is unable to completely break down lactose in dairy products into glucose and galactose, leading to discomfort such as bloating, diarrhea, and abdominal pain... Read More

The term “antibiotic alternatives” refers to the development and adoption of substitutes for antibiotics driven by issues such as bacterial resistance, environmental pollution, and food safety concerns stemming from antibiotic misuse. Since 1986, Sweden became the first country to ban antibiotics as ... Read More