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Fungal Pepsin

Type: Protease

Origin: Aspergillus niger

Description: Hyrdolyzes proteins at low pHs. A recommended alternative to animal derived Pepsin.

Neutral Protease L

Type: Protease

Origin: Bacillus amyloliquefaciens

Description: Cleaves peptide bonds randomly within the protein structure at or near neutral pH.

Alkaline Protease P3L

Type: Protease

Origin: Bacillus subtilis

Description: Cleaves peptide bonds at random within the protein structure.

Alkaline Protease L

Type: Protease

Origin: Bacillus licheniformis

Description: Cleaves peptide bonds at random within the protein structure.

Glucose Oxidase L

Type: Other

Origin: Aspgergillus niger

Description: Uses dissolved molecular oxygen to break down glucose into hydrogen peroxide and gluconic acid.

Catalase L

Type: Other

Origin: Aspergillus niger

Description: Quickly removes residual hydrogen peroxide by converting it to oxygen and water.

Inulinase L

Type: Carbohydrase

Origin: Aspergillus niger

Description: Breaks down inulin to glucose and fructose.

Hemicellulase L

Type: Carbohydrase

Origin: Aspergillus niger

Description: Hydrolyzes hemicellulose, a complex mixture of polysaccharides including galactomannans, glucomannans, mannans, xylans and arabinoxylans.

Fungal Amylase L

Type: Carbohydrase

Origin: Aspergillus oryzae

Description: Rapidly randomly hydrolyzes glycosidic bonds within the starch chains to produce soluble dextrins, maltose and glucose.

Cellulase 2XL

Type: Carbohydrase

Origin: Trichoderma reesei

Description: Hydrolyzes both internal and external β-glycosidic bonds in cellulose. Contains all three cellulolytic activities: endo-, exo-cellulases and β-glucosidase.

Barley Beta-Amylase L

Type: Carbohydrase

Origin: Barley

Description: Releases successive maltose units from the non-reducing ends of starch chains.

Bacterial Amlyase 12L

Type: Carbohydrase

Origin:Bacillus subtilis

Description: Rapidly randomly hydrolyzes glycosidic bonds within the starch chains to produce soluble dextrins, maltose and glucose.

Bacterial Amylase L

Type: Carbohydrase

Origin: Bacillus amyloliquefaciens

Description: Randomly hydrolyzes glycosidic bonds within the starch chains. Typically used with Amylglucosidase for complete starch hydrolysis.

Amyloglucosidase 400L

Type: Carbohydrase

Origin: Aspergillus niger

Description: Sequentially hydrolyzes terminal glucose units from the non-reducing ends of starch chains.

Thermostable Amylase HTL

Type: Carbohydrase

Origin: Bacillus licheniformis

Description: Randomly hydrolyzes glycosidic bonds within the starch chains to produce soluble dextrins, maltose and glucose. Stable at high temperature and low pH.

Protease AM

Type: Protease

Origin: Aspergillus melleus

Description: A complex mixture of both exo- and endo-proteases that hydrolyzes proteins.

Fungal Protease A

Type: Protease

Origin: Asperillus oryzae

Description: A complex mixture of both exo- and endo- proteases that hydrolyzes proteins.

Inulinase

Type: Carbohydrase

Origin: Aspergillus niger

Description: Breaks down inulin to glucose and fructose.

Diastase

Type: Carbohydrase

Origin: Barley Malt

Description: Releases successive maltose units from the non-reducing ends of starch chains.

OPTI-BIOME® Bacillus subtilis MB40

Type: Probiotic

Description: A unique, non-GMO, spore-forming strain of Bacillus subtilis that remains viable in a wide temperature and pH range making it suitable for inclusion into a variety of food applications. GRAS reviewed by a panel of qualified experts.