# Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance), Division 12: Products and by-products obtained by fermentation using micro-organisms, inactivated resulting in absence of live micro-organisms

Extent: E+W+S+N.I.

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.
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.
Microorganisms used in the fermentation have been inactivated with the result that no such microorganisms are viable in the feed materials.
Cultivation on n-alkanes is prohibited (Regulation (EU) No 568/2010).
The used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used.
Other fermentation by-products. May contain up to 0,6 % antifoaming agents, 0,5 % antiscaling agents and 0,2 % sulphites.
Parts means any soluble and insoluble fractions of the yeast including from the membrane or the inner parts of the cell.
Number
Name
Description
Compulsory Declarations
12.1.1
Product from Methylophilus methylotrophus rich in protein
Fermentation 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.
Crude protein
Crude ash
Crude fat
Propionic acid if > 0,5 %
12.1.2
Product from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus rich in protein
Fermentation 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 %.
Crude protein
Crude ash
Crude fat
Propionic acid if > 0,5 %
12.1.3
Product from Escherichia coli rich in protein
Fermentation 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.
Crude protein
Propionic acid if > 0,5 %
12.1.4
Product from Corynebacterium glutamicum rich in protein
Fermentation 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.
Crude protein
Propionic acid if > 0,5 %
12.1.5
Yeasts [brewers' yeast]
All 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.
Moisture if < 75 % or > 97 %
If moisture < 75 %:
Crude protein
Propionic acid if > 0,5 %
12.1.6
Mycelium silage from the production of penicillin
Mycelium (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 %.
Nitrogen expressed as crude protein
Crude ash
Propionic acid if > 0,5 %
12.1.7
Yeasts from biodiesel process
All yeasts and parts thereof obtained from Yarrowia lipolytica grown on vegetable oils and degumming and glycerol fractions formed during biofuel production.
Moisture if < 75 % or > 97 %
If moisture < 75 %:
Crude protein
Propionic acid if > 0,5 %
12.1.8
Product from Lactobacillus species rich in protein
Fermentation 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.
Crude protein
Crude ash
Propionic acid if > 0,5 %
12.1.9
Product from Trichoderma viride rich in protein
Fermentation 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
Crude protein
Crude ash
Propionic acid if > 0,5 %
12.1.10
Product from Bacillus subtilis rich in protein
Fermentation 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
Crude protein
Crude ash
Propionic acid if > 0,5 %
12.1.11
Product from Aspergillus oryzae rich in protein
Fermentation 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.
Crude protein
Crude ash
Propionic acid if > 0,5 %
12.1.12
Yeasts products
All 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.
Moisture if < 75 % or > 97 %
If moisture < 75 %:
Crude protein
Propionic acid if > 0,5 %
12.2.1
Vinasses [condensed molasses soluble]
By-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.
Crude protein
Substrate and indication of production process as appropriate
12.2.2
By-products from the production of L-glutamic acid
By-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.
Crude protein
12.2.3
By-products from the production of L-lysine-monohydrochloride with Brevibacterium lactofermentum
By-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.
Crude protein
12.2.4
By-products from the production of amino acids with Corynebacterium glutamicum
By-products from the production of amino acids by fermentation with Corynebacterium glutamicum on substrate of vegetable or chemical origin, ammonia or mineral salts.
Crude protein
Crude ash
12.2.5
By-products from the production of amino acids with Escherichia coli K12
By-products from the production of amino acids by fermentation with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia or mineral salts.
Crude protein
Crude ash
12.2.6
By-product of enzyme production with Aspergillus niger
By-product of fermentation of Aspergillus niger on wheat and malt for enzyme production.
Crude protein
12.2.7
Polyhydroxybutyrate from fermentation with Ralstonia eutropha
Product 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.

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Source: https://www.legislation.gov.uk/eur/2013/68/annex/part/C/division/12 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-12
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.