[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.  This protein shows a low content of nucleic acids.
D000596:Amino Acids / Q000032:analysis; D003470:Culture Media; D004044:Dietary Proteins / Q000032:analysis*; D000431:Ethanol / Q000378:metabolism; D005656:Fungal Proteins / Q000032:analysis / Q000096:biosynthesis*; D003904:Mitosporic Fungi / Q000254:growth & development* / Q000378:metabolism
D000596:Amino Acids; D003470:Culture Media; D004044:Dietary Proteins; D005656:Fungal Proteins; D000431:Ethanol
Vyrashchivanie drozhzheĭ Mycoderma vini na srede s étanolom i otsenka pitatel'noĭ tsennosti vydelennykh iz nikh belkov