Fungal-source enzymes are enzymes produced by the fermentation of certain non-pathogenic fungi such as Aspergillus, Trichoderma and Saccharomyces. These enzymes are considered GRAS (generally recognized as safe) by the FDA (U.S. Food and Drug Administration). Fungal enzymes are effective over a wider range of temperature and pH than animal source enzymes. As a result, they are a preferred choice for both digestive and systemic enzyme products.
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