Dovo N Boost
Urea replacer
Introduction
A synergistic blend of bio-nutrients and bio catalysts replaces urea, DAP and other vital nutrients in molasses and grain fermentation. They are a soluble protein source extracted from plants, which contains rich soluble plant protein, amino acids, polypeptides, organic acids, vitamins, trace elements, and growth-promoting factors
Key Benefits
- High Plant Protein:
Our Dovoy N Boost series is rich in soluble plant protein, mainly in the form of amino acids and active peptides, which is conducive to the absorption and utilization of plants, animals and micro-organisms - Versatile Applicability:
They are widely used in the antibiotic industry (penicillin, erythromycin, gentamycin, spectinomycin, chlortetracycline, etc.), vitamin (VC, VB2, etc.), amino acids (monosodium glutamate, lysine, phenylalanine, etc.), enzyme preparation (amylase, saccharifying enzyme etc.), and other fermentation industries. They are used as a nutrient supplement, such as water-soluble plant protein and water-soluble vitamins, in the biological fermentation process - Cost-Effective Fermentation:
Our N Boost range can effectively reduce the fermentation cost by replacing some yeast protein and other high-protein materials - Boosts Yeast Cell-Growth:
They provide high-nutritional value to yeast cell growth and their multiplication in various stages of yeast propagation, pre-fermentation, and fermentation - Increases Productivity:
They hydrolyze various proteins and peptides into free yeast assimilable nitrogen, which, in turn, results in higher ethanol/biofuel productivity and low by-product formation
Explore The Process
Ethanol Processing
Ethanol Production- Complex carbohydrates and lipids are effectively broken down by Dovoy’s set of enzymes that lead to a reduction in energy consumption, maximization of output and improved environmental sustainability.
Starch Processing & Derivatives
Starch-Solutions Our portfolio of enzymes consists of alpha-amylase and glucoamylases that act on complex starch molecules and convert them into dextrins and ultimately to sugar, leading to faster reactions, higher yield and significant cost savings.
