MOS AND BETA-GLUCANS

20 kg of dry yeast and 200L of water

Maintain 55*C/1 hr/16 hr

Heat to 80*C for 10 min

Centrifuge to get yeast cell wall (residue)

Re-suspend in 0.5 M NaOH /1hr/90*C

Centrifuge to get Beta-glucans (residue)

Wash 2-3 times with distilled water (or) adjust pH

with HCL

Centrifuge to get Beta-glucans (residue)