Brewers’ yeast is more than the sum of its ingredients

The biological value of a feed mixture should not be measured by the standards "energy, minerals and vitamins" alone. Of outstanding significance for animal performance is the bioavailability of the nutrients and active ingredients, which can be crucially increased by the use of the natural product brewers’ yeast (Saccharomyces cerevisiae).

Due to the dietary and prebiotic modes of action of Leiber® brewers’ yeast and the fact that it contains many valuable ingredients, each feed mixture achieves a decisive increase in value.

Brewers’ yeast, which is one of the most valuable natural products, must therefore be seen first and foremost as an active ingredient carrier, and only secondly as a nutrient carrier. The effect of the important ingredients, such as B-vitamins, amino acids and minerals is based on the interaction of all ingredients in their natural compound.

Particularly noteworthy is the fact that only real brewers’ yeast, that is yeast derived from the beer-brewing process - in contrast to other yeasts used in feed - contains extra valuable ingredients from hops (humulone and lupulone).

In addition to the well-known effects of brewers’ yeast, such as

• Stabilization of the gastro-intestinal tract
• Dietary and prebiotic modes of action
• Adsorption and inactivation of harmful bacteria and mycotoxins

These ingredients from hops ensure that Leiber® brewers’ yeast products develop antioxidant and bacteriostatic effects.


Everyone knows terms such as probiotic or prebiotic.
But what is the multibiotic effect?

The effect of brewers’ yeast is more than the sum of its ingredients.
Only the combination of ingredients, in conjunction with the high bioavailability and unique morphology of the yeast cell, enable the diverse synergistic effects - the multibiotic power.