Description:

This product is a grayish white powder with a unique odor of soybeans. BR biochemical medium reagent. The refined soybean cake powder is made by removing the fiber impurities of macromolecules from the soybean cake powder after extracting oil from high quality soybeans through the fiber hydrolysis process, which makes the macromolecular protein in the soybean cake powder more pure. Thus, it avoids the influence of a large number of inferior impurities in ordinary soybean cake powder on fermentation (ordinary soybean cake powder often causes fermentation fluctuations due to factors such as origin, batch, seasonality and processing temperature), and is more conducive to the decomposition and utilization of proteins in soybean cake powder by microorganisms. At the same time, the refined soybean cake powder also avoids the distinction of high temperature soybean cake powder, low temperature soybean cake powder and medium temperature soybean cake powder due to the difference of oil pressing temperature.

Soybean cake powder (refined type) use:

It is an ideal organic nitrogen source for microbial culture and fermentation, instead of ordinary soybean cake powder (whether it is high temperature soybean cake powder, low temperature soybean cake powder, medium temperature soybean cake powder) for fermentation, its fermentation stability is far better than ordinary soybean cake powder. It is slightly soluble in water and can be used quickly by microorganisms. It is a low-level nitrogen source.

Protein ≥55%

Dry matter ≥95%

Ash ≤8%

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