Currently, taking into account the state policy on the circular and ecological economy, the Waste Management Strategy in the Republic of Moldova for 2013-2027 (Government Decision No. 248 of 10.04.2013), strategic priority II: Sustainable agriculture, food security and food safety from the National PROGRAM in the fields of research and innovation for the years 2020-2023 (Government Decision No. 381 of 01.08.2019), of particular interest is the recovery of industrial by-products, obtained in huge quantities from the brewing and wine industry, especially yeast biomass, for the elaboration of natural preparations with high biological value, with practical implementation in various branches of the national economy. Yeasts of the Saccharomyces spp. genus are used as a biotechnological tool in the production of several foods, including beer, but usually, on average, after five fermentation processes, are disposed of as waste, with negative effects on the environment. But the Saccharomyces yeast biomass possesses a varied and valuable biochemical composition, which has an enormous potential and can be successfully exploited even after the completion of the process of fermentation and obtaining beer. It is known that in addition to having a high protein content (from 30 to 70% of ADB, including essential and immunoactives aminoacids), yeast is a valuable source of lipids, vitamins, microelements, etc. (Yamada EA, et al 2003, Ferreira IMPLVO, et al. 2010). Various biologically active preparations of beer yeast biomass containing various amounts of protein are currently known, including essential aminoacids, which are used as food and feed additives, growth stimulants, etc. (Podpora B., et al. 2016, Vieira E.F., et al. 2016, Shurson G.C. 2018,). As a result of research, a natural biologically active preparation is proposed, obtained from the yeast biomass from brewing waste from the Kellers brewery, Budesti. Preparation was obtained by freezing and thawing of yeast biomass, biomass autolysis in sodium phosphate buffer solution (report 1:1) at the temperature +45˚C, for 8 hours. It contains: proteins – 64,6±2,6%, carbohydrates – 11,7±2,2%, lipids – 0,13±0,02%, ash 13,5±1,4% and the full range of immunoactive aminoacids and is characterized by a summary of essential aminoacids of 55,7 g/100g of protein. Thus, the obtained results will contribute to the diversification of natural biologically active preparations for use in the food industry and livestock, to streamline the processing and recovery of waste from the alcoholic beverage industry, which will significantly reduce their negative impact on the environment.