Fermentation Enzyme With Sprouted Kamut® Brand Wheat

Enzymes from sprouted and fermented authentic Kamut brand wheat Enzymes upgraded through sprouting KamutSprouting: The process where a seed germinates to grow into a plant, during which the nutritional content of Kamut increases Contains the full nutritional benefits of Kamut by using authentic Kamut brand wheat   Use of three types of domestically sourced fermentation strains Aspergillus oryzae: A strain commonly isolated from nuruk (fermentation starter), which helps minimize off-flavors in enzymes. Bacillus subtilis: A strain used in the production of Cheonggukjang (Korean fermented soybean paste) and natto. It is more resistant to stomach acid and heat than lactic acid bacteria, allowing it to survive until it reaches the intestines. Lactobacillus plantarum: A strain isolated from kimchi        3. No added refined enzymes! 100% sprouted Kamut fermented enzymes with high activity Per packet: Amylase over 1,000,000 units / Protease over 4,500 units S