Key Metrics

Mechanism of Action & Benefits

• A traditional koji fermentation fungus that produces amylase, protease, and other hydrolytic enzymes, improving the digestion of starch and protein in feed
• Fermentation metabolites can stimulate the growth of lactate-utilizing rumen bacteria (such as Megasphaera elsdenii and Selenomonas ruminantium), helping to stabilize rumen pH and limit lactate accumulation after concentrate feeding
• Increases rumen fiber (NDF) degradation and fibrolytic bacterial activity, improving the utilization efficiency of roughage and straw-based forages
• When fed as a fermentation product to dairy cows, is associated with increased dry matter intake and higher milk yield
• Helps establish a more stable rumen microbial environment and nutrient utilization, improving feed efficiency in ruminants and other livestock
• A long history of safe use in traditional food fermentation (soy sauce, miso, sake) supports its recognized GRAS status as a feed-grade fermentation product

Recommended Dosage

Recommended minimum inclusion: 0.1–2×10⁸ CFU per kg body weight, adjusted by target species. For feed inclusion, calculate from body weight and target intake.