Fermented Soybean Meal

Fermenting soya protein is a process of dehulling soybean meal with Lactobacillus acidophilus. This digests the protein structure to a smaller molecular weight, thus efficiently increasing digestion and absorption. This fermentation process also breaks down and significantly reduces antigens (allergens) or anti-nutritional substances. With its advantages over soybean meal, fermented soya protein has gained popularity to become the main protein source for farm animals. Moreover, fermented soybean meal can also be used to replace fish meal.

PRODUCT FEATURES OF FERMENTED SOYBEAN MEAN

1. Huge amount of live bacteria: more than 10*9 CFU/kg (Bacillus Subtilis, Lactobacillus, etc)

2. High quality protein: digestibility > 95%

3. Low temperature vacuum drying reduces nutrient loss

SPECIFICATIONS

Crude Protein 50 ± 0.5%

Fat Max 3%

Crude Fiber Max 5%

Moisture Max 12%

Ash Max 8%

Peptin Digestibility Min 95%

Aflatoxin Max 20 ppb

ORIGIN

Thailand