A thermal stable debranching enzyme able to work at low pH, and is widely used in brewing, starch sugar processing, distilling, fermentation and other occasions.
A mid-temperature α-amylase powder from Bacillus subtilis, applicable in starch sugar, fermentation, feed, brewing, textile desizing, etc.
The multi-component pectinase has high activity in the acidic pH range (pH3.3-4.0) and is often used in juice & wine, vegetable processing, etc.
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