‘1.2.1.   Yeasts cultivated on substrates of animal or vegetable origin   ,  All yeasts      obtained from the microorganisms and substrates listed in columns 3 and 4 respectively      the cells of which have been killed    ,   Saccharomyces cerevisiae      Saccharomyces carlsbergiensis      Kluyveromyces lactis      Kluyveromyces fragilis   ,Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid and hydrolysed vegetable fibres,,All animal species,,
 Candida guilliermondii ,Molasses, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid and hydrolysed vegetable fibres,Dry matter 16 % minimum,Pigs for fattening’,