All are called Bacillus. Why is the gap so big?

Bacillus is currently widely used as a green and safe feed additive in the form of microbial preparations. Anyone who knows Bacillus knows that they have many advantages (such as antibacterial, stress resistance, growth promotion, etc.), and they have made significant contributions to the green development of animal husbandry.

At present, there are many companies that produce Bacillus on the market, but most of them are small-scale workshop-type enterprises. Not only the equipment and technology are backward, but the quality is not flattering. Some businesses infringe on the interests of consumers by using shoddy products and recharging their numbers.

The quality of the strain is related to the activity of the spores of Bacillus and directly affects the final use effect! Bacillus also has many genera, and there are many kinds of strains under each genera! Naturally, pure breeding strains with advantages are definitely better than inferior ones. The comprehensive performance of the strains is strong! The selection and breeding of good strains are inseparable from the scientific research strength of each production company, so in general, the strains used by each production company are mostly different! And the brand companies with strong scientific research strength are screening and cultivating strains Shanghai Nature has more advantages than workshop-type manufacturers!

The reason why Bacillus plays such a powerful role depends on spores! Because of the high bacterial content, it does not mean that the spore content is high! Bacteria without spores die quickly and have poor efficacy! First, liquid fermentation technology is better than solid fermentation; second Different processes under the same technology affect the spore rate, and the process control is not good, and the spore rate is not guaranteed! Third, the bacteria without spores die quickly, so the storage time is short! Like the Bacillus of Polaris by high-temperature spray drying technology After treatment, the survival rate is 100% when stored at 4°C for 1 month, and the survival rate is still around 90% when stored at room temperature for 12 months. Good products always stand the test of time, and the loss rate is low!

Many spores contain bacteriophages, which in layman's terms are what eats spores. They are attached to the spores. Once the spores are eaten by them, the bacteria will be quickly inactivated!

It is not only the performance of the strain itself, but also the rich metabolites produced by it, such as enzymes, organic acids, vitamins, and physiological activities, that demonstrate its powerful effects, especially playing a pivotal role. Therefore, to prove whether Bacillus is good or not, the content, activity and quality of fermentation metabolites are also important metrics!