P-UP 50 is a fermented soybean meal by a probiotic bacteria, Bacillus subtilis, followed by 4 species of Lactic acid bacteria, i.e. Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. lactis and the yeast ‘Saccharomyces cerevisiae’. All of these microorganisms were attentively selected from traditional fermented foods in Thailand which were identified by molecular technique to ensure their identities.
1.Heat toleranceBacillus spores in P-UP 50 can tolerate high temperature up to 100°C for 30 minutes with almost 100% survival rate.
2.Extracellular enzymesBacillus subtilis MJ ML01 produces large amounts of extracellular enzymes, i.e. protease, amylase, lipase and cellulase which help digesting nutrients in feed.
1.Low oligosaccharides Oligosaccharides are digested by Lactobacillus spp.
2.Abundant of small peptide and low anti-nutritional factors
3.Contains 2.5-3.0 % Lactic acid
-Enhances gastric enzyme secretion and nutrients absorption.
-Improves milk digestibility in milk powder containing feeds.
-Enhances calcium, phosphorus and other mineral utilization.
4.Acidic condition Low pH (5.0-5.5) from fermentation helps control harmful microbes growth (Bacillus cereus, Coliform bacteria, Escherichia coli, Salmonella spp.) in animal feed.
5.Promote animal immune syste.
6.Enhances animal appetitebecause of good smell from esters.
7.Free from pathogenic bacteria (E. coli and Salmonella spp.) due to production process which is certified under GMP and HACCP.