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Ingredients

Guaranteed Analysis

Lactic Acid Bacteria (minimum).............................................................................................................88.3 million cfu/gram

(Pediococcus pentosaceus Lactococcus lactis, Enterococcus faecium,  Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum)

Total Yeast (minimum)..........................................................................................................................662.3 million cfu/gram

(Active Dry Yeast Saccharomyces cerevisiae)

Enzyme Activity (minimum):

Bacterial Amylase (Bacillus subtilis)................................................................................................................118,000 BAU*/lb.

*Bacterial amylase BAU =  one bacterial amylase unit (BAU) is the quantity of enzyme that will dextrinize starch at the rate of 1 mg/min at pH 6.6 and 30°C.

Fungal Amylase (Aspergillus oryzae)...............................................................................................................95,250 SKB*/lb.

*Fungal amylase SKB = number of grams of soluble starch dextrinized, in the presence of excess ß-amylase, per hour at pH 5.0 and 400C.

Fungal Protease (Aspergillus oryzae)..............................................................................................................68,000 HUT*/lb.

*Fungal protease HUT = the amount of enzyme that produces, in 1 minute  at pH 4.7 and 400C, a hydrolysate whose absorbance at 275 nm is the same as that of a solution containing 1.10 μg per ml of tyrosine in 0.006N hydrochloric acid.

beta-Glucanase (Trichoderma longibrachiatum)..................................................................................................900 BGU*/lb.

*Beta Glucanase BGU = the amount of enzyme which, liberates glucose to 1 µmol glucose per minute at pH 6.5 and 40°C.

Hemicellulase (Aspergillus niger)..........................................................................................................................225 HCU*/lb.

*Hemicellulase HCU = one hemicellulase unit (HCU) is defined as that activity that will produce a relative fluidity change of 1 over a period of 5 min in a locust bean gum substrate at pH 4.5 and 40°C.