Main Components

• Spores of Aspergillus oryzaeThe reproductive structures of the fungus, containing spores that can grow into new fungi.
• Fermentation MetabolitesBioactive substances produced by Aspergillus oryzae during the fermentation process.

Execution Standard

• GB 20287-2006This is the national standard of China, which stipulates the production and quality requirements for the product.

Quality Standards

• Viable Bacteria CountContains 10 to 300 billion viable bacteria per gram, ensuring sufficient microbial activity.
• FormulationIn the form of a powder, which is easy to mix and apply.
• Product FinenessGreater than or equal to 80 mesh, indicating that the product has been finely ground for easy dispersion.
• Moisture ContentNo more than 10%, to maintain the stability of the product and extend its shelf life.

Product Introduction
Aspergillus oryzae is a common fungal species widely distributed, mainly found in grains, fermented foods, decaying organic matter, and soil. It is a species that produces a composite enzyme that can produce proteases, amylases, saccharification enzymes, cellulases, phytases, etc. It produces strong acidic proteases and amylases. Aspergillus oryzae has been used in China for a long time for solid-state fermentation in the production of various traditional soybean fermented foods, such as soy sauce, bean paste, tempeh, and miso. It is also widely used in the production of biological fermentation feed, bio-organic fertilizer, and composting agents, capable of breaking down large molecular organic matter and insoluble inorganic substances.

Applicable Scope

1. For the production of fermented feed.
2. As a microbial fertilizer fermentation agent, straw composting agent, and a fermentation agent for livestock manure and organic waste.
3. As an inoculant for compound microbial fertilizers.

Usage and Dosage

• Add 3kg to 5kg per ton, adjust according to the actual spore count.
• Dilute it with dry material several times before use.
• The fermentation environment should be conducted between 20°C and 40°C.

Packaging and Storage

• Packaged in kraft paper bags, 20-25kg per bag.
• Store in a cool and dry place, away from direct sunlight.
• Shelf life: 12 months.

Precautions

1. Store in a sealed, dry, and cool place with a temperature below 25°C.
2. It should not be mixed with high-moisture materials for long-term placement as it may affect the viability of the spores.
3. This product must not be used simultaneously with chemical agents, and if used with chemical agents, there should be an interval of at least one week.