There are several species of Aspergillus, some of which are potentially toxic and others that are beneficial. Aspergillus oryzae and Aspergillus niger are of the second category and are asexual, ascomycetous fermentation fungi used for hundreds of years in the production of soy sauce, miso, and sake as well as commercial production of enzymes and other organic compounds. Aspergillus and other fermentation ingredients included in Wysong products are selected based upon their healthful benefits, history of use in animals and humans, and their natural presence in the digestive tract. Fermentation by these organisms produces enzymes that are lost in heat processing, which when added to food, increase absorption of nutrients such as lipids, proteins and carbohydrates, as well as inhibit harmful bacterial populations.
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