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. This protein shows a low content of nucleic acids.
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