Inactive brewer’s yeast, Saccharomyces cerevisiae strain,
Cultivated in maltose-containing substrated, were obtained in a production process in the brewing industry.

Yeast autolysate is the process when a yeast cell is destroyed by fermentation of brewer’s or cultural baker’s yeast (Saccharomyces Cerevisiae).

(МОS). Mannaolygosaccharides are natural components making part of the cellular walls of the yeast.

Brewer’s grain is the material that is remaining after grains have been fermented during the beer making process. Brewer’s spent grains are considered to be good sources of un-degradable protein, fiber, energy and water-soluble vitamins, that is why they are often used as a livestock feed.

Malt culms and brewer’s grains are the main by-products of brewing malted or unmalted cereal grains, particularly barley, and other starch-rich products. Other by-products include spent hops, waste beer, brewer’s yeast and brewer’s grains.