{
  "url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-12",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-12.json",
  "legislation": "eur/2013/68",
  "legislation_title": "Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-68",
  "path": "annex/part/C/division/12",
  "kind": "division",
  "number": "12",
  "heading": "Products and by-products obtained by fermentation using micro-organisms, inactivated resulting in absence of live micro-organisms",
  "text": "Feed materials listed in this chapter that are or are produced from genetically modified organisms, or result from a fermentation process involving genetically modified micro-organisms shall be compliant with Regulation (EC) No 1829/2003 on genetically modified feed and food. In relation to England, feed materials listed in this chapter that are or are produced from precision bred plants, or result from a fermentation process involving precision bred plants, must be compliant with the Genetic Technology (Precision Breeding) Act 2023.\nProducts obtained from the biomass of specific micro-organisms grown on certain substrates. May contain up to 0,3 % antifoaming agents, 1,5 % filtration/clarifying agents and 2,9 % propionic acid.\nMicroorganisms used in the fermentation have been inactivated with the result that no such microorganisms are viable in the feed materials.\nCultivation on n-alkanes is prohibited (Regulation (EU) No 568/2010).\nThe used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used.\nOther fermentation by-products. May contain up to 0,6 % antifoaming agents, 0,5 % antiscaling agents and 0,2 % sulphites.\nParts means any soluble and insoluble fractions of the yeast including from the membrane or the inner parts of the cell.\nNumber\nName\nDescription\nCompulsory Declarations\n12.1.1\nProduct from Methylophilus methylotrophus rich in protein\nFermentation product obtained by culture of Methylophilus methylotrophus (NCIMB strain 10.515) on methanol, the crude protein is at least 68 % and the reflectance index at least 50.\nCrude protein\nCrude ash\nCrude fat\nPropionic acid if > 0,5 %\n12.1.2\nProduct from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus rich in protein\nFermentation product obtained by culture of Methylococcus capsulatus (Bath) (NCIMB strain 11132), Alcaligenes acidovorans (NCIMB strain 13287), Bacillus brevis (NCIMB strain 13288) and Bacillus firmus (NCIMB strain 13289) on natural gas (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane), ammonia, and mineral salts, the crude protein is at least 65 %.\nCrude protein\nCrude ash\nCrude fat\nPropionic acid if > 0,5 %\n12.1.3\nProduct from Escherichia coli rich in protein\nFermentation by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed.\nCrude protein\nPropionic acid if > 0,5 %\n12.1.4\nProduct from Corynebacterium glutamicum rich in protein\nFermentation by-product from the production of amino acids by culture of Corynebacterium glutamicum on substrates of vegetable or chemical origin, ammonia or mineral salts, it may be hydrolysed.\nCrude protein\nPropionic acid if > 0,5 %\n12.1.5\nYeasts [brewers' yeast]\nAll yeasts obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Cyberlindnera jadinii , Saccharomyces uvarum , Saccharomyces ludwigii or Brettanomyces ssp. on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.\nMoisture if < 75 % or > 97 %\nIf moisture < 75 %:\nCrude protein\nPropionic acid if > 0,5 %\n12.1.6\nMycelium silage from the production of penicillin\nMycelium (nitrogenous compounds), wet by-product from the production of penicillin by Penicillium chrysogenum (ATCC48271) on different sources of carbohydrates and their hydrolysates, heat treated and ensiled by means of Lactobacillus brevis , plantarum, sake, collinoides and Streptococcus lactis to inactive the penicillin, Nitrogen expressed as crude protein is at least 7 %.\nNitrogen expressed as crude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.7\nYeasts from biodiesel process\nAll yeasts and parts thereof obtained from Yarrowia lipolytica grown on vegetable oils and degumming and glycerol fractions formed during biofuel production.\nMoisture if < 75 % or > 97 %\nIf moisture < 75 %:\nCrude protein\nPropionic acid if > 0,5 %\n12.1.8\nProduct from Lactobacillus species rich in protein\nFermentation product obtained from culture of Lactobacillus on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried.\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.9\nProduct from Trichoderma viride rich in protein\nFermentation product obtained from culture of Trichoderma viride on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.10\nProduct from Bacillus subtilis rich in protein\nFermentation product obtained from culture of Bacillus subtilis on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.11\nProduct from Aspergillus oryzae rich in protein\nFermentation product obtained from culture of Aspergillus oryzae on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried.\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.12\nYeasts products\nAll yeasts parts obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Cyberlindnera jadinii , Saccharomyces uvarum , Saccharomyces ludwigii or Brettanomyces ssp. on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.\nMoisture if < 75 % or > 97 %\nIf moisture < 75 %:\nCrude protein\nPropionic acid if > 0,5 %\n12.2.1\nVinasses [condensed molasses soluble]\nBy-products derived from the industrial processing of musts/worts issued from microbial fermentation processes such as alcohol, organic acids or yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation micro-organisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.\nCrude protein\nSubstrate and indication of production process as appropriate\n12.2.2\nBy-products from the production of L-glutamic acid\nBy-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.\nCrude protein\n12.2.3\nBy-products from the production of L-lysine-monohydrochloride with Brevibacterium lactofermentum\nBy-products from the production of L-Lysine monohydrochloride by fermentation with Brevibacterium lactofermentum on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.\nCrude protein\n12.2.4\nBy-products from the production of amino acids with Corynebacterium glutamicum\nBy-products from the production of amino acids by fermentation with Corynebacterium glutamicum on substrate of vegetable or chemical origin, ammonia or mineral salts.\nCrude protein\nCrude ash\n12.2.5\nBy-products from the production of amino acids with Escherichia coli K12\nBy-products from the production of amino acids by fermentation with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia or mineral salts.\nCrude protein\nCrude ash\n12.2.6\nBy-product of enzyme production with Aspergillus niger\nBy-product of fermentation of Aspergillus niger on wheat and malt for enzyme production.\nCrude protein\n12.2.7\nPolyhydroxybutyrate from fermentation with Ralstonia eutropha\nProduct containing 3-hydroxybutyrate and 3-hydroxyvalerate, produced via fermentation with Ralstonia eutropha , and non-viable bacterial protein meal remaining from the producing bacteria and fermentation broth.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Regulation (EU) 2017/1017 of 15 June 2017 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance)."
    },
    {
      "type": "F",
      "label": "F2",
      "text": "Words in Annex Pt. C Ch. 12 inserted (13.11.2025) by The Genetic Technology (Precision Breeding) Regulations 2025 (S.I. 2025/581), reg. 1(1), Sch. 5 para. 10(2)(b)"
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "Products obtained from the biomass of specific micro-organisms grown on certain substrates. May contain up to 0,3 % antifoaming agents, 1,5 % filtration/clarifying agents and 2,9 % propionic acid."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Microorganisms used in the fermentation have been inactivated with the result that no such microorganisms are viable in the feed materials."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "The used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "Cultivation on n-alkanes is prohibited (Regulation (EU) No 568/2010)."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "Parts means any soluble and insoluble fractions of the yeast including from the membrane or the inner parts of the cell."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "Other fermentation by-products. May contain up to 0,6 % antifoaming agents, 0,5 % antiscaling agents and 0,2 % sulphites."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/68/annex/part/C/division/12",
    "retrieved_at": "2026-11-01T14:48:53.421364+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}