Fermenting bacteria

(fast fermenting agent)

[main ingredients] Bacillus subtilis, Bacillus subtilis natto, Lactobacillus, Lactobacillus plantarum, Enterococcus faecalis, Aspergillus oryzae, and protein

Enzyme, cellulase, yeast, etc.

The total number of living bacteria is 80-100 billion per gram.

[character] powder.

[scope of application] is suitable for the fermentation of all kinds of cypress, such as cotton, cypress, corn, cypress, sunflower and cypress.

[main functions]

1, abundant protease, lipase, cellulase and so on. After the fermentation, the uneasily absorbed cypress became a battalion.

Rich feed raw materials.

2, eliminate the anti nutritional factors quickly and reduce the content of free gossypol.

3. Improve palatability. Cottonseed meal and rapeseed meal are fermented with special fermented flavor and contain a large number of probiotics and bioactive skin.

It also eliminated the crude fiber, mustard and tannin which affected the taste.

4, to promote absorption, fermentation process generated by a large number of live bacteria and enzymes, to promote feed digestion and absorption of nutrients, improve feed

Utilization rate.

5, improve feeding conditions, reduce excretion of ammonia, nitrogen and phosphorus in feces and clean up the feeding environment.

6, improve immunity, regulate intestinal flora balance, prevent intestinal diseases.

Reduce the use of antibiotics and improve the quality of meat, eggs and milk.

[usage and dosage]

Mix all kinds of fermented raw materials evenly, add tap water or deep well water, material ratio is 1, 1.2 or 1; 1.3 (contain bacteria).

Irritable water), hold the ball in your hands, see the water in the fingers, and scatter in the floor. When you add the activator, mix it well. You'd better pile up 1.

Then evenly spread in the fermentation ground or fermentation pond, the thickness is not less than 10 cm, not more than 20 cm, fermentation room temperature at 25 degrees left.

Right, fermentation time is generally 48iJ, when fermented material temperature reaches 45 degrees, it can be turned over once, fermented material becomes sticky, and has strong fermented gas.

Flavor, the temperature of the material begins to decrease, that is, the end point of fermentation can be dried or dried, and can be directly fed by fresh bait.

The fruit is more obvious.

The proportion of fermented bacteria and cypress is 1:1000

Store in a cool, dry place.

(shelf life) for 18 months.