The source for these nutrients is often found in the grape must itself, though MLF inoculations that run concurrent with alcoholic fermentation risk the yeast outcompeting the bacteria for these nutrients. Towards the end of fermentation, while most of the original grape must resources have been consumed, the lysis of dead yeast cells (the "lees") can be a source for some nutrients, particularly amino acids. Plus, even "dry" wines that have been fermented to dryness still have unfermentable pentose sugars (such as arabinose, ribose and xylose) left behind that can be used by both positive and spoilage bacteria. As with wine yeast, manufacturers of cultured LAB inoculum usually offer specially prepared nutritional additives that be used as a supplement. However, unlike wine yeast, lactic acid bacteria can not use the supplement diammonium phosphate as a nitrogen source.