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Food Standards Agency Codes

Entry: Bacterial protein from Corynebacterium glutamicum (feed)

URI:
http://data.food.gov.uk/codes/foodtype/id/A0BRF
Notation:
A0BRF

All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergiensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii, Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp.[1] 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

State:
RPC Derivatives/ ingredients
Term type:
Core term
Create code:
Code editor

Hierarchies
Hierarchy Feed Broader Fermentation (by-)products from microorganisms the cells of which have been inactivated or killed (feed) Narrower

Full Details

broader_feed Fermentation (by-)products from microorganisms the cells of which have been inactivated or killed (feed)
definition All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergiensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii, Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp.[1] 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
hierarchyCode_feed Z0012.0005
in scheme Feed hierarchy
notation A0BRF
pref label Bacterial protein from Corynebacterium glutamicum (feed)
scope note All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergiensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii, Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp.[1] 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
state RPC Derivatives/ ingredients
termType Core term
type Concept | Food-type