Astaxanthin from Xanthophyllomyces dendrorhous yeast-CANCO 、K ulcer, Changjin milk, Changmeijian

Astaxanthin from Xanthophyllomyces dendrorhous yeast

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Xanthophyllomyces dendrorhous yeast derived astaxanthin is a natural astaxanthin independently developed and produced by Xiamen CANCO technology, which is a natural astaxanthin product approved in the feed additive catalog, which can be used for fish, shrimp, crab, crustaceans and ornamental fish.

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Bacteriophage

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Characteristic

R&D and production

Application

Xanthophyllomyces dendrorhous yeast derived astaxanthin is a natural astaxanthin independently developed and produced by Xiamen CANCO, which is a natural astaxanthin product approved in the feed additive catalog, which can be used for fish, shrimp, crab, crustaceans and ornamental fish.

Astaxanthin, physical properties: the melting point is 224℃, and it is the highest grade product of is the highest level of carotenoid synthesis, dark red, chemical structure similar to β-carotene. It is widely found in the biological kingdom, especially in shrimps, crabs, fish, algae, yeast and bird feathers.

CANCO astaxanthin characteristics:

● the strongest natural antioxidant

● natural colorant

● enhance the body's immunity

Xanthophyllomyces dendrorhous yeast source is the best way to industrially produce astaxanthin:

● Can utilize multiple sugars as carbon sources for heterotrophic metabolism

● Mild cultivation conditions, fast fermentation speed, and high yield

● Can achieve high-density cultivation in a fermentation tank

● Astaxanthin is the main product of its Carotenoid

● Wall breaking yeast facilitates faster absorption by animal bodies

● Yeast cells contain rich nutrients. In addition to astaxanthin, cells contain rich proteins, lipids, vitamins, as well as a large number of Unsaturated fat acids and various astaxanthin precursors