Table - link
||Budding yeast Saccharomyces cerevisiae
||Yamada EA, Sgarbieri VC. Yeast (Saccharomyces cerevisiae) protein concentrate: preparation, chemical composition, and nutritional and functional properties. J Agric Food Chem. 2005 May 1853(10):3931-6PubMed ID15884819
||Water content, ashes, and crude protein (N X5.8) were determined according to the AOAC (ref 15) procedures. Total lipids were determined according to the Bligh and Dyer method (16). Soluble and insoluble fibers were quantified by treating the sample first with proteolytic enzymes (pepsin/pancreatin) to digest sample protein, followed by filtration to retain the insoluble fiber and precipitation of the soluble fiber from the filtrate with ethanol.