Activating enzyme

fungus

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Activating is used to comprehensively improve soy sauce The enzyme activity of koji can improve the utilization rate of raw materials, increase the yield of soy sauce, and shorten the fermentation Time, an enzyme that improves the flavor of soy sauce.

Chinese scientific name: Activating enzyme
Latin name: activating

circles: Fungal kingdom
Role: Soy sauce brewing activating enzyme

Use effect

(1) Using 1kg of this product can increase the yield of fermented soy sauce by 100-200kg;

(2) The fermentation cycle is shortened by 1/4 - 1/2;

（3） protein The utilization rate is more than 85%, and the AN generation rate is more than 60%;

(4) Increase koji enzyme activity by 20% - 40%;

(5) Prevent bacterial contamination and make soy sauce more pure.

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