The enzymes in our cultures assist in the breakdown of proteins into usable amino acids, in the digestion of carbohydrates into simple sugars for ready assimilation by the host, and facilitates the reduction of fibrous material into usable carbohydrates.

By including our live enzyme-bearing cells into the feed before ingestion, the animal is given the advantage of having its essential nutrients made more completely available, and for a longer period during the digestive process.

LIPASE - Fat digestive enzyme: When Lipase contacts fats, it has a splitting action to form fatty acids and an emulsification of the fats.

ENDOTRYPTASE - Principal Protein Digestive Enzyme:
This enzyme, in conjunction with the gastric digestive factors, breaks down the digestible proteins into amino acids in which form they are principally absorbed through the intestines. Undigested protein is more dangerous to the host than any other undigested matter from other nutrients. It is important that high levels of this enzyme be available. No animal life can continue to exist without proper available amino acids in relationship to animal requirements.

ZYMASE AND MALTASE - Principal Starch Digestive Enzyme:
These enzymes produce a hydrolysis with a production of Maltose, which is converted by Maltase to Dextrose, then to Glucose, in which form it is absorbed. Pancreatic secretions have a similar action, however, as in the digestions of fats, the digestibility of the starch is limited to the amount of enzymes available from organic secretions. Without addition for conversion of the excess, the undigested portion is lost.

INVERTASE - Principal Sugar Digestive Enzyme:
This enzyme converts sugar by hydrolysis to glucose, in which form it is absorbed through the intestinal walls, providing a high energy through rapid digestion.

ZYMASE, MALTASE AND DIATASE - Principal Fiber Digestive Enzymes:
These enzymes attack cellulose to secure the starch and sugars that may be present in the fibers, making these factors available for digestion.

CARBOXYLASE AND OXIDASE - Principal Oxidizing Enzymes:
These enzymes act to remove the carbon dioxide from the nutrient compounds by oxidation.

CATALASE
This enzyme decomposes hydrogen peroxide, liberating free oxygen.

EMULSIN - Principal Hydrolyzing Enzyme:
This enzyme assists in splitting the glucoids (carbohydrate compounds) to glucose.

RENNET - Coagulating Enzyme:
This enzyme principally produces the coagulation of milk by action on the casein for conversion to paracasein, which, with calcium salts, result in coagulation.

TREHALASE ENZYME
This enzyme acts when hydrolyzed with acids to convert milk sugars to dextrose and glucose.

LACTIC FERMENTS
Produces increased activity of enzymes and enables them to grow more rapidly. Has direct action on calcium and phosphorus, resulting in conversion to calcium lactic phosphates, in which form they are absorbed. Act to retard harmful bacteria and parasitic infections.

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