1、 Natural sources

Microorganisms

Yeast: the most abundant (such as bread yeast, beer yeast)

Fungi: mushrooms, ergots, etc

Animals and plants

Plants: legumes, corn, ferns, etc

Animals: shrimp, insects (such as honey ants), and invertebrates

Algae: present in small quantities in algae (but not the main source)

Daily food

Mushrooms, bread, beer, shrimp products, etc. contain natural trehalose

2、 Industrial production sources

Mainstream technology

Enzymatic synthesis: Using starch such as corn and cassava as raw materials, it is produced through enzymatic catalytic conversion (low cost, high efficiency)

Microbial fermentation: preparation of starch by fermentation with yeast or engineered bacteria