How to regulate the moisture of fermentation?

The moisture of the fermentation material should be maintained at 60 to 65%, so that the functional bacteria can normally reproduce. A simple way to judge is: grab a handful of material by hand, and see that the water is not dripping on the finger-tap is a generally appropriate standard. If you do not see the watermark, it is too dry. If you drip down, it is too wet. For example, when the fermentation process of Gold Turbo is too much or too little during fermentation, it is not conducive to fermentation: too little water can slow fermentation of microorganisms, just as people can't work and live in a state of “dehydration” for a long time. Too much moisture rises slowly, and poor ventilation creates a local anaerobic environment, prompting another very unfavorable microorganism - spoilage strains are unsolicited, spoilage bacteria become troubled, and the most obvious sign is odor production. .

When fermenting, the user should pay attention to the method of water regulation, and provide suggestions for the fermentation operation of Goldbeet's starter: 1. Add water. It is necessary to grasp the principles of a few more and more gradually added. If conditions permit, hot water should be added so that it starts quickly. Note that it is best to burn the water directly to 30-40°C instead of boiling the water to 100°C and then cool to 30-40°C (the beneficial microorganisms in the water have been killed). 2, reduce water. If, due to various reasons, excessive moisture is generated in the material, affecting the speed of fermentation and increasing the temperature, measures should be taken to reduce the moisture. Methods are spread out to dry, add straw powder, dry earth, sawdust, glutinous rice and so on to the material. Details can visit the website or consult. Website address: 152 mailbox, China Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing. Zip Code 100081 Hotline 85947057 National Unified Free Service Hotline Transfer

 Starch sugar is the sugar produced by starch as the raw material and the enzyme preparation is widely used in the preduction of starch sugar. The enzyme method has unique advantages comparing with the traditional acid hydrolysis of starch. The enzymatic reaction can carry out efficiently under the conditions of normal temperature, normal pressure and mild acidity. Enzyme method can simplify production equipment, improve labor conditions and reduce cost.  The enzyme itself is a protein and nontoxic. Enzyme is very sensitive to the pH value, and the reaction can be controlled by simply adjusting the acidity and alkalinity, changing the reaction temperature or adding inhibitors. The main liquefying enzyme is α-Amylase and the saccharifying enzymes include α-Amylase and Glucoamylase. 

Sunson Starch Enzyme is developed for the hydrolysis of starch, we provide Glucoamylase, High-Temperature α-Amylase and Pullulanase for starch sugar industry.

Benefits:

Low treatment costs and dosages 

This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp.  The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

Starch Enzymes

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