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Matters needing attention in the production and use of feed additives
2022-08-23
Abuse of antibiotics and hormones in feed additives In the production of early feed additives, some people used low-dose antibiotics or sulfonamides to prevent diseases or diarrhea in livestock and poultry. This low-dose antibiotic will destroy the ecological balance between microorganisms (including pathogenic microorganisms) in the natural environment, and residues in food will seriously affect human disease treatment and human genetics.
VIEW ARTICLE
Detailed introduction of feed additives
Feed additives refer to small or trace substances added in the process of feed production, processing and use. They are used in small amounts but have significant effects. Feed additives are the inevitable raw materials used in the modern feed industry. They have obvious effects on strengthening the nutritional value of basic feed, improving animal production performance, ensuring animal health, saving feed costs, and improving the quality of animal products.
There are three major groups of microorganisms that produce enzymes: filamentous fungi, yeasts and bacteria, mainly using aerobic bacteria
Amylase hydrolyzes starch to produce pasty maltooligosaccharides and maltose. It is mainly produced by submerged fermentation of Bacillus subtilis and Bacillus licheniformis, and the latter produces thermostable enzymes. In addition, it is also produced by deep and semi-solid fermentation of strains of Aspergillus and Rhizopus, which is suitable for food processing. Amylase is mainly used in sugar making, textile desizing, fermentation raw material processing and food processing.
Application areas of enzyme preparations
The enzyme preparation industry is a high-tech industry, which is characterized by less dosage, high catalytic efficiency and strong specificity, and is an industry serving other related industries. Its application fields cover light industry, food, chemical industry, medicine, agriculture, energy, environmental protection and so on.
The enzyme preparation industry is gradually becoming an independent industry in China, which has promoted the development of the national economy
Enzyme preparations are widely used, mainly used as pharmaceutical intermediates, additives for food processing and growth promoters for livestock and poultry breeding. In addition, it is also used in textile, light industry, leather, paper, oil extraction, construction, environmental protection, military and other industries. The application types of enzyme preparations include amylase, protease, carbohydrase, catalase and cellulase.
What are biological enzymes?
Enzyme preparations refer to biological products with catalytic function after purification and processing of enzymes. They are mainly used to catalyze various chemical reactions in the production process. They have high catalytic efficiency, high specificity, mild action conditions, reduce energy consumption, reduce Chemical pollution and other characteristics, its application fields are all over the food (bread baking industry, flour deep processing, fruit processing industry, etc.), textile, feed, lotion, paper, leather, medicine and energy development, environmental protection and other aspects.
Are biological enzymes harmful to the human body?
Bioenzymes are biocatalysts that are produced or extracted from biological organisms. Catalysts are substances that have the ability to accelerate chemical reactions, and do not change themselves in chemical reactions. In layman's terms, catalysts are some special substances with catalytic effect. As a member of the catalyst family, enzymes have their special properties. Each biological enzyme will only selectively catalyze some chemical reactions.
The role and efficacy of biological enzymes
Biological enzymes have the efficacy and role of catalyzing various chemical reactions in food processing. Biological enzyme preparations mainly include protease, carbohydrase, amylase, cellulase, catalase, etc. Amylase and protease account for 70%-80% of biological enzyme preparations. Amylase is mainly used for dough improvement in bread production, including the pretreatment of cereals in infant food, and the saccharification and decomposition of starch in some beer industries.
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