ARCHIVESHISTORIQUES
DELACOMMISSION
COLLECTION RELIEEDES
DOCUMENTS "COM"
COM(73)330
Vol.1973/0052

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COMMISSION OFTHEEUROPEAN COMMUNITIES
COM(73)330final
Brussels,5March1973
Proposalofa
COUNCILDIRECTIVE(EEC)
relatingtotheharmonization ofthelawsof
MemberStatesconcerningnaturalyeastsand
yeastresidues
(submittedtotheCouncilbytheCommission)
COM(73)330final

Natural yeasts aremicroscopic unicellular fungi that proli­
ferate bywayofcell-division .Without airthey make sugars ferment ,'
while producing carbonitt acid gasandalcohol ,forwhich they have
been used since centuries for theproduction offermented drinks and
formaking bread .Exposed tstheairyeasts reproduce onasugar
medium without producing alcohol ,thesugar being used iforthecreation
ofnewcells |this isimportant because these organisms areextremely
rich inproteins,' upto50%andinvitamins .
Theiast mentioned characteristic hasmade usesince long dead
yeasts foranimal feeding purposes .SotheCommission recently submitted
totheCouncil ofMinisters' aProposal ofRegulation concerning the
commercialization offorage '(i)^inwhich yeasts arerepresented as
focds assuch .However ,-itappeared tobeimpossible tocomprise living
ordead' yeasts into onedefinition towhich thedifferent reglementa -
tions concerning these products could refer .Another problem was
h«w tofacilitate totheconsumer todistinguish between natural yeasts
ontheonehand jand ontheother hand purely chemical products as
are thebaking powders incorrectly called "artificial yeasts ".
The'present directive -gives answers tothese questions .Ofcourse
this isnettheonly reason ferestablishing theproposed reglementa -
tion .Yeasts areindeed very widely used infoods fortheir fermenta­
tion power .Butabove all theessential characteristic ©fdead yeast
isquite evidently that itCanbearich source ofproteins inaworld
where -the'greatest part ofitsrapidly growing population suffers
from analarming malnutrition }additional supplies ofprotein 'sina
most efficient wayshould bring help here . 1 :
■-■'^'Specific legislations on"yeasts' oftheKember States ,ifthey
exist ,arevery succint ,andmostly these products 1aretreated byvery
general provisions ;therefore itisappropriate toprovide fora
(1)O.J. n°C3H-of14.^.1971

commun ruling ,which establishes inview ofhealth protection minimum
requirements with which yeast forhuman ,consumption .should atleast
comply ,but .which atthesame time leaves room forscientific progress
inthefield ofyeast production *TheRecommendation .of .theEconomic
andSocial Council of.theUnited Nations ,of196?hasbeen taken into
account concerning an,international action aiming ateliminating
themenace ofeprotein crisis andwhich concerns especially ..aati- .
mulation andintensification ofreseach en.proteins obtained ,from ,
unioellular organisms foranimal andhuman foods ...
For theproducts under consideration ageneral definition isgiven
bytheDirective elaborated with the of ,scientists ofauthority .,
andwhich comprise ^alisting 0yea^t ,varieties ofwhich it.,has ..>een
proven that .certain steinsare harmless tothehealth ...The directive
isnotapplicable onforage yeast ,w^th theexception that thi,s ;defini­
tion and those ,ofdead yeasts andyeast residues doapply -to>products
destined foranimal consumption . (...
Theruling provides .forspecial requirements concerning the
composition of ,baker 'syeasts which represent thegeeatept part ;in
living yeast production *Itestablishes also relatively severe
provisions inthebacteriological field (here thegovernment experts
admitted that for theapplication ,eftherequirement that yeast ,be ,
free ,ofpathogenic ,bacteria andtaxins ,research ,forsalmonella
andstaphylococcus should bemade onrespectively 20grams ,and1gram
cfthe ,matter assuch )afid .inthe ;toxicological field .,theae provisions
having been stiffened still where they concern human foods .Whepro-,
duction ofyeasts onalcanes (saturated hydrocarbons )mayseem to :„. .
open highly interesting perspectives for thedevelopment ofthepro­
duction ofyeasts ,butitseemed wisetoprohibit forthetime being
theuseofthorn for -human consumption until ithas>eenproyen .that
they ,are .Jiaormless * ....... -■

-3-
Finally itisappropriate tomention that three articles
provide forinformation oftheconsumer ;such information should
belayal and asprecise and complete aspossible .
This Directive has been elaborated taking into account the
remarks made bytheAcceding Countries whese opinion -was solli -
cited .

PFtOPOi/L
.i',"–
OPACOUCNILDIRECTIVE(ESC)RELVritTG
TOTHEHARMONIZATION OFTHELAWSOPMEMBERSTATES
CONCERNING NATURALYEASTSANDYEASTRESIDUES.
THECOUNCILOPTHEEUROPEANCOMMUNITIES ,
HAVINGREGARDtotheTreatyestablishing theEuropeanEconomicCommunity
andinparticulartoArticle100thereof,
HAVINGREGARDtotheproposaloftheCommission,
HAVINGREGARDtotheopinionoftheEuropeanParliament,
i
HAVINGREGARDtotheopinionoftheEconomicandSocialCommittee,
WHEREAS,thelegalandadministrative provisionsinforceincertainMember
Statesdefinethecomposition andproductioncharacteristics ofnaturalyeasts
aswellastheprovisions onlabellingwhichmustbeobservedwhenyeasts
axemarketedj
WHEREAS,thedifferences betweenlawscreateunequalconditionsofcompeti~
tionbetweenyeastproducersandbetweenusers;constituteabarrierto
thefreemovementoftheproductsconcernedandforthisreasondirectly
affecttheestablishment andfunctioning oftheCommonMarket;
WHEREAS,itis,consequently ,necessarytodetermineatCommunitylevelwhat
kindsofnaturalyeastsmaybeusedandtherulestobeobservedin'respect
oftheirproduction,packagingandlabelling;therearegoodreasonsfor
definingparticular -designations applicabletocertainnaturalyeasts,for
theinformation oftheconsumerandwithaviewtoensuringconditionsof
equalcompetition betweenproducers;

WHEREAS,livenaturalyeastsareorganismswhichmrybeorbecomepathogenic
followingageneticchangewhetherornotitisinduced;itisnecessaryto
ensurethatyeastsintendedforhumanconsumption correspondtoprecise
"bacteriological requirements ,inparticularwithregardtoyeastsconsumedas
yeast.
WHEREAS,deadnaturalyeastsconstitute ,interalia,aconsiderable source
ofproteins,andyeastsarecultivatedtothatandonvariousmedia;itis
necessarytohaveregardtothestateoftheprogressofresearchinthis
sphereandtoprohibitforthetimebeingtheuseinfoodforhumanconsumption ,
ofyeastsgrownonallcanes(saturatedhydrocarbons);
WHEREAS,withoutprejudicetotheadoptionofCommunityRulesitisnecessary
topreventNationalprovisionsconcerninginparticularfoodhygieneon
thesubjectofmaterialswhichmaycomeintocontactwithfoodstuffs ,and
labellingregulationscreatingbarrierstothefreemovementofnaturalyeasts;
untilthoimplementation ofsuchCommunityRules.
WHEREAS,thedetermination ofthesamplingandanalysismethodsnecessary
fortestingtheproduction andcompositioncharacteristics ofyeastsas
wellasanyamendmentsoradditionstobemade,onthebasisofthoresults
ofscientificandtechnicr,lresearch,tothelistofkindsofnaturalyeasts
andpermittedmediaaswellasofsubstancestheuseofwhichisauthorised
forreasonsinherentinthetechniqueofproducingyeasts,aremeasuresrequiring
technicalimplementation andtheCommissionshouldbemaderesponsiblefor
theiradoption,inordertosimplifyandacceleratetheprocedure ;
WHEREAS,inallcasesforwhichtheCouncilhasgiventheCommission
competencefortheenforcementoftherulesestablishedinthesphereof
foodstuffs,aprocedureshouldbeprovidedestablishing closeco-operation
betweentheMemberStatesandtheCommission inthePermanentCommittoe on
foodstuffssetupbyCouncilDecisionN°69/414/EECof13November1969?

-3-
HASADOPTEDTHISDIRECTIVE :
Article1
1.InthisDirectivenaturalyeastsandyeastresiduesmeantheproducts
definedintheAppendix.
2.Subjecttotheprovisionsofparagraph3thisDirectiveapplies
totheproductsdefinedinparagraph1whichareintendedforuseinfood
forhumanconsumption orforuseinindustry.
3.TheprovisionsofthisDirectiveotherthenAppendixChapterIAand
CandChapterIIdonotapplytoyeastsdefinedinRegulation(EEJC)N°
madebytheCouncilwhichconcernstradeinanimalfeedingstuffs.
Article2
TheMemberStatesshallmakealltheneoessaryprovisionstoensure
thattheproductsreferredtoinArticle1(2)maybedeliveredonsaleonly
iftheysatisfytheprovisionsofthisDirectiveandoftheappendixthereto.
Article3
1.Thewaterusedintheproductionoftheproductsdefinedin
Article1(2)shallberecognizedasdrinkingivater.
2.Thenaturalyeastsintendedforuseinfoodstuffsforhumanconsumption
mustnothavebeensubjectedtoanyqualitativeorquantitative modification to
theirnaturalcomposition,andmustnotcontainanypreservative pHcorrector,
colouringmatterorotheradditive.

-4-
3.Notwithstanding theprovisionsofparagraph 2thefollowingaxe
permitted :
(a)inyeastsdefinedintheAppendixChapterIB(l)and(2)the
presenceofsubstancesexclusively intendedtoensurethe
feedingandgrowthoftheyeastsandtomaintaintheir
characteristics ,"butonlyinquantitiesabsolutelynecessary
toachievetheseobjectives.
(b)inyeastsdefinedintheAppendixChapterI(3)thepresenceof
tracesofstarchysubstancesand/orfatsoroilswhoseuseis
inherentinthetechnicalprocessesofmanufacturing yeast.
(c)inyeastsdefinedintheAppendixChapterIB(3)(a)thepresence
ofemulsifiers exclusively intendedtoensuretherehydration of
yeastsbutonlyinquantitiesabsolutelyneoessarytoachievethis
objective#
4*'Notwithstanding theprovisionsofparagraph 2MemberStatesmr,ypermit
tradeinyeastsdefinedintheAppendixChapterIB(3)inwhichsubstances
intendedtoimproveandmaintainthecharacteristics oftheseyeastshave
beenincorporated insuchquantities ,orwithinsuchlimitsasthepresence
ofthesesubstancesispermittedinbreadproductsinwhosemanufacture theyeast
inquestionisused.
Article4
l.'1TheproductsreferredtoinArticle1(2)intendedforuseinfood
forhumanconsumption mustmeettherequirements shownbelow:
•••I•»•

-5~
(a)Theymustnotcomefromstrainsofpathogenicyeastsforany
reasonwhatsoever.
Thesestrainsareparticularly thefollowing:
–Speciesinwhichthestrainsaregenerallypathogenicsuch
asCandidaAlbicana.
–PathogenicstrainsofcertainspeciessuchasCandidaTropicalis
CandidapseudoTropicalis,TorulopsisCandida(Torulopsis
famata)andTrichosporum Capitalum.
(b)Theymustbefreefrompathogenicbacteriaandtoxins.
(c)Theymustnotcontaintheelementssetoutinthissubsection
inaproportiongreaterthantheproportionindicatedagainst
eachofthem, : •»
Sélénium
Arsenic
Mercury
Lead
Zinc
Copper
(d)Theymustnotshowanydeterioration intheirhygenicorganoleptic
andbiologicalcharacteristics dueinteraliatoanyresidual'
tracesofthecomponentsofthemediumusedwhichislikelytobe
harmfultohealth.1p.p.m.
2p.p.m.
0,1p.p.m.
5p.p.m.
50p.p.m.
120p.p.m.

-6-
TheproductsmentionedintheAppendix,ChapterIB.(2)and(3)shall "be
keptatatemperaturenotexceeding4°C,fromthemomentofproductionuntil
delivered,andwiththepurchaseruntiltheproductsareused.
2.TheproductsdefinedinAppendixChapterIB(3)mustnotoontain
morethan100rapy"bread "bacillipergramcalculatedonthedrymatter.
3.Besidescompliancewiththeprovisionsofparagraph1theproducts
referredtointheAppendixChapterI(o)andChapterIImaynotbeusedin
(foodfor.humanconsuptionunlesstheycorrespondtothefollowing
"bacteriological characteristics :.
-Escherichiacoli •'Absencein0,1gcalculatedonthe
productasitstands.
-Totalcontentinrevivable les3than10,000in1gcalculated
"bacteria onthedrymatter.
-Total,contentinrevivable lessthan50in1Scalculated
moulds onthedrymatter.
Article5
Yeastscultivatedonalkanes(saturatedhydrocarbons )aswellas
yeastresiduesobtainedfromtheacidyeastsmaynotbemarketedasproducts
whichmaybeusedinfoodforhumanconsumption.
Article6
Thepackagingmaterialsusedforpackingtheproductsreferredto
inArticle1(2),intendedforfoodforhumanconsumption,mustnotbesuch
astoaffecttheirbiological,organoleptic ,baateriological or.chemical
qualities.' '
•••/*«•

-7-
Ariicle 7
Theproducts referred tointheAppendix ,Chapter IB3(b)maybe
marketed only innetweights when packed of500gormultiplies of500g
when theweight ismore than 450g.
stiele 8
The names :
"baker 'syeast "ornbread-caking yeast n
"active dried yeast "fresh yeast n
nfood ysasts "
**yeast residues n
shall bereserved fortheproducts listed intheAppendix towhich they
refer and must beused intrade todescribe thee :. .
4Y*"*"" f*1PO
1. Thepackaging orlabels ,under which theproducts referred toin
Article 1(2)aremarketed must 5bear thefollowing easily visible ,clearly
legible andindelible details :
(a)forproducts referred toinArticle 8,thename which isreserved
forthee ;
(t)forproducts other than those referred toin(a)thenane "yeast
(c)forproducts which donotcorrespond totherequirements of
Articles 3and4 theproducts defined inArticle 5. words
"prohibited infood forhuman consumption
•••/•••

-8-
(d)forproducts listed intheAppendix Chapter IBparagraph 3(b),
thenett weight when packed inkilograms oringrama and ,
forother products ,thenett weight inkilograms oringrams ;
(e)forproducts listed intheAppendix Chapter IBparagraph 3(c),
theweight ofdrymatter ;
(f)where appropriate ,forproducts listed intheAppendix Chapter IB
paragraphs 1and 2mention ofthesubstances referred toin
Article 3paragraph 3(a)j
(g)forproducts listed intheAppendix Chapter IB(3)(a)andin
cases covered byArticle 3(3)(c)thewords "with emulsifying
agents "together with astatement oftheweight oftheproducts
concerned intheagents ;
(h)where appropriate forproducts defined intheAppendix Chapter I
B(3)mention ofthesubstances defined inArticle 3(4)aswell
astheweight oftheproducts concerned within these substances ;
(i)forproducts listed intheAppendix ,Chapter IB(2)and (3)the
words "keep cool ";
(j)forproducts listed intheAppendix Chapter I3(4)(a)mention
ofthemedium upon which they aregrown ,andforproducts listed
'there under (b)mention of -their origin ,.such as"beer yeast "
or"distillery yeast ";
(k)forproducts referred tointheAppendix Chapter I(6)their ,
respective contents byweight ,inproteins (minimum content )and
inwater (maximum content )andanindication ofthemedium upon
which they were grown ;
(l)forproducts referred tointheAppendix Chapter IItheir
respective contents ,byweight inproteins (minimum content ),
... .water' (maximum content ),oils andfats andanindication ofthe
medium onwhich the .original yeast wasgrown ;
*m*•^+»*
•••j•m•

-9-
(m)"thenameorstyleandaddressorregisteredofficesof
theproducerorpackerorofavendorestablishedinthe
Communityj
(n)forproductsimportedfromthirdcouitries,inadditiontothe
detailslistedunder(a)to(m)anindicationofthecountry
oforigin.
2.WhentheproductsreferredtoinArticle1(2)arepackedincontainers
orpackageswithanettweightofmore,than100kgandarenotintendedto
beofferedinunalteredstateforretailsale,thedetailsreferredtoin
paragraph1maybegivenontheinvoicesandaccompanying documents.
Article10
Inthelabellingandpresentation forsaleoftheproductsreferred
toinArticle1andinthepublicityconcerningthem,fancifulnames,symbals,
picturesandothersignsfigurativeorotherwise,suggestingacharacteristic
vrhichthoproductsinquestiondonotpossessandwhichaightforthatreason
belikelytomisleadtheconsumer,shallbeprohibitedinanyformwhatsoever.
Article11
1.TheMemberStatesmaynot,forreasonsconcerningcomposition ,pro­
ductioncharacteristics ,packagingandlabelling,prohibitorhindertrade
intheproductsreferredtoinArticle1(2)iftheysatisfytheprovisionsof
thisDirectiveanditsAppendix.
2.Notwithstanding theprovisionsofparagraph 1::'

-10-
(a)TheMember States mayrequest that thedetails listed in .
Article 9under (a)to(a.)bewritten intheir ownnational
languages ;
(b)TheMember States whodonotmake useoftheoption provided for
inArticle 3pairgraph 4 prohibit themarketing ofbread-making
yeasts containing substances foreign totheir natural composition ,
other than those referred toinArticle 3paragraph 3»
Article 12
Thefollowing shall bedetermined according totheprocedure laid
down inArticle 13:
(a)thecharacteristics oftheactive dried yeast referred toin
theAppendix Chapter 1Bparagraph 3»especially itsfermentation
performances 1;
(b)themethods fortalcing samples oftheproducts referred toin
Article 1(2); '1
(c)theanalysis methods necessary fortesting their characteri sties
regulated bythis Directive *
Article 13
1. Ifreference ismade totheprocedure defined inthis Article the
matter shall belaid before thePermanent Committee ,onFoodstuffs ,/
(hereinafter oalled "theCommittee •')byitsChairman ,either ontheini­
tiative ofthelatter ,orattherequest ofthepepresentative ofa.Member
State .

-11-
2. TheCommission representative shall submit adraft ofth.3measures
tobetaken totheCommittee .TheCommittee sftall give itsopinion onthat
draft within aperiod oftime which thechairman mayfixaccording totheurgencyforty-one
ofthequestion concerned .Itshall decide bythe / vote majority ,the
votes oftheMember States being weighted inaccordance qith Article 148 ;
paragraph 2oftheTreaty thechairman shall nottake part inthevotingg .
3. (a)TheCommission shall adopt themeasures envisaged when they arein
conformity with theopinion oftheCommittee ;
(b)When themeasures envisaged arenotinconformity with the
opinion oftheCommittee ,orifthere isnoopinion ,the
Commission shaxl immediately submit totheCouncil aproposal
relating tothemeasures tobetaken .TheCouncil shall actbya
qualified majority vote ;
(c)Ifattheendofathree month period asfrom thetime thematter
waslaid before theCouncil ,thelatter hasnotacted ,the
proposed measures shall beadopted bytheCommission .
Article 14
This Directive shall notapply toproducts referred toinArticle 1(2)
which areexported tothird countries ,provided that thelabelling ofsuch
products does notmention that the said products conform totheprovisions
ofthis Directive .
Article 15
1. Within oneyear from thenotification ofthis Directive theMember
States shall bring their legislations into line with theabove provisions and
they shall inform theCommission immediately thereof .
•••/ •••

■12-
2.'Afterasupplementary periodoftwoyearsthethusmodifiedlegis­
lationshallapplytotheproductsproducedinorimportedintotheCommunity,
3*••AssoonasthisDirectiveisnotifiedtheMemberStatesshallalso
seethattheyinformtheCommission,insufficienttimeforittosubmit
itsobservations !ofanysubsequentlegaloradministrative draftprovisionswhich
theycontemplate adoptinginthesectorgovernedbythisDirective.
'Article16
ThisDirectiveshallbeaddressedtotheMemberStates.
Brusselsj
By.theCouncil,
ThePresident

APPENDIX
EECTITIOIIS
CHAPTER I-NATURAL YEASTS
A.General definitions
"Natural Yeasts 11shall "beund<>stood tomean the whole cells
ofonestrain ofyeast orofamixture ofseveral strains belonging ,
acoording to 11TheYeasts ,ataxonomic Study ""byJ.Lodder (l)
tothefollowing genera :
DDebaryomyces
(2)Dekkora
(3)Endomycopsis
(4)Hanseniaspora
(5)Hansenula
6)Kluyve romy ces
(7)Lipornyces
8)Piohia
(9Saccharomycode 3
10Sacchar omyc es
ΠSchi zosaccharomyc es
12)RhoELdsporidium
13Bre11anomyc es
H)Candi da
15)Kloeckera
16)Rhodotorula
17Torulopsis
18Trichosporon
Natural yeasts areobtained either asspecial cultures oras
lay–products offermentation processes .
These products include "live natural yeasts "and "dead natural yeasts "»
(l)Edition North Holland Publishing Co-Amsterdam-London 1970 »

LiveKaturr.lEeasts
Definition :
.. .. ■
"Livenaturalyeasts"shallbeunderstoodtomeanyeastscapable
ofreproducingthemselvesandofproliferating ..•
Adistinctioni$madebetweentheseyeasts:.
1*11Purecultureyeasts"areyeastsspeciallycultivatedinthe
laboratoryonappropriate mediainordertomaintainspecifiocharacte­
risticsoftheinitialstrainandofitssubsequentdaughtercultures.
2."Yeastsforreproduction "morecommonlyoalled"motheryeasts"
areobtainedfromsuccessivegenerations of11purecultureyeasts"and,are
usedasfermentation agents,especiallyinbrewing,distillingor
wine-makingorareusedintheproductionofbread-making yeastsifoodyeasts
forindustrial use.
3.""Baker'syeast"or"bread-making yeasts"aresuitablefor
fermentingdough.Yeastscharacterized byafermentingpowerwhichin
relationtotheirdrymatteranddeterminedbyanappropriate method,have
avalueequaltoormorethan5Qfoofthatofanactivedriedyeastof
referenceareconsideredtobeinthiscategory.
Bread-Snaking yeastsshallbeclearcreamorivorycolouredandmust
notgiveoffanysmellalientotheirownspecificsmell#
Theycomprise:
(a)"activedriedyeasts"thewatercontentofwhichisreduced
bycontrolleddehydration,toaproportionof10$byweightat
,themost.•They@3nerallycomeintheformofgranules,powder
orspherules;

-3-
(b)"freshyeaststhewatercontentofwhichis6jfoormore
byweightbutnotmorethan75/°*Theygenerallycomeinthe
.formofblocks;
(c)yeastswhich.,becauseoftheirwatercontent,donotfall
withincategories(a)or(b)aboveandwhicharesoldbythe
weightofthedrymatter.
4.Yeasts,intendedfortheproductionofdeadyeasts,whicharedivided
asfollows:
(a)(i)yeastswhich,withaviewtotheirdirectproduction,aregrownon
thefollowingmediaofagricultural origin,speciallyprepared,
forthatpurposeorwhicharetheby–productsorwaterresidues
ofindustry:
–Syrupsandmolassesofbeetorcanesugarj■
–wastesfromdistillingandyeast–producingoperations,
–lactosérum,
–cerealgramsandproductsprocessedfromthem,
–liquorsfictohydrolysisofcelluloseproducts#
(ii)yeastsgrownonelkanes(saturatedhydrocarbons )withavies
totheirdirectproduction ;
(b)yeastsrecoveredattheendoftheirfermentationactioninthe
productionofalcohol,suchasbeeryeastsordistilleryyeasts.
C.Deadmrturalyeasts
Definition :
"Deadnaturalyeasts"shallbeundcastoodtomeantheyeastsreferred
toinBthecellsofwhichhavebeenkilledbyburstinganddehydrationgenerally
bymeansoftheHatmakerorSprcyprocesses,withtheeffectthattheylose
theirpowertoproliferate andcausefermentation .
•••/•••

Subject totheprovisions ofArticle 5"thedescriptions "Pood yeast '•
and 11Fbrrag<3 yeast "shall hetaken tomean dead natural yeasts used in
food forhuman andanimal consumption respectively ,because oftheavailable
nutrients they contain which sireessentially proteins endvitamins ,and
which contain thesubstances listed below inthefollowing minimum quantities
\
calculated onthe -product 'itself' ,byweight :
(a)Minimum protein content (N"x6,25 ) ■35%
(b)Maximum water content 10%
(c)Maximum total ashcontent " '10%
(d)Maximum content ofashwhich isinsoluble inHC1
(euclusively foryeasts with amaximum protein
content of42$>*?yweight ) Vfo
CHAPTER II
YEAST RESIDUES
11Yeast residues "shall beunderstood tomean natural yeasts from
which anyoneormore oftheir constituent parts have been extracted .After
extraction these products must retain thecellular walls oftheyeasts from
which they aredescended . . .