Abstract: Yeast strain A could utilize xylose but not produce alcohol, and they grew rapidly. The rice husk power treated with mildew was fermented with the yeast strain A broth. Saccharomyces cerevisiae preserved in the laboratory and Pachysolen tannophilus were used as control bacteria. The protein content in the final fermentation products of the yeast strain A was 23.79%, which was 299.2% higher than that in the original rice husk powder （5.96%）, 82.4% higher than that in the final fermentation products of Saccharomyces cerevisiae （13.04%）, and 13.8% higher than that in the final fermentation products ofPachysolen tannophilus（20.91%）.