[Cultivation of the yeast Mycoderma vini on an ethanol-containing medium and evaluation of the nutritive value of isolated yeast proteins].

A stable process of the development of the yeast Mycoderma vini is possible during continuous cultivation on the nutrient medium containing 3% ethanol as the only carbon and energy source. The maximum coefficient of ethanol consumption is 65%. The total protein isolated from the yeast biomass is similar to casein in terms of the composition and susceptibility to gastrointestinal enzymes in vitro.