Saccharomyces yeasts are able to ferment simple sugars to generate levels of ethanol that are toxic to other yeasts and bacteria. The tolerance to ethanol of different yeasts depends also on the incubation temperature. In this study, the ethanol stress responses of S. cerevisiae and the probiotic yeast S. boulardii CNCM I-745 were evaluated at two temperatures. The growth kinetics parameters were obtained by fitting the Baranyi and Roberts model to the experimental data. The four-parameter logistic Hill equation was used to describe the ethanol tolerance of the yeasts at the temperatures of 28 and 37 °C. Adequate determination coefficients were obtained (R² > 0.91) in all cases. S. boulardii grown at 28 °C was selected as the yeast with the best ethanol tolerance (6–8%) for use in the elaboration of functional craft beers.

酿酒酵母能够发酵单糖以产生对其他酵母和细菌有毒的乙醇。不同酵母对乙醇的耐受性还取决于温育温度。在这项研究中，在两个温度下评估了酿酒酵母和益生菌酵母链霉菌CNCM I-745的乙醇胁迫响应。通过将Baranyi和Roberts模型拟合到实验数据来获得生长动力学参数。使用四参数逻辑Logistic希尔方程来描述酵母在28和37°C的温度下的乙醇耐受性。 在所有情况下均获得了足够的测定系数（R ² > 0.91）。猪链球菌 在28°C的温度下生长的酵母被选作乙醇耐受性最好（6-8％）的酵母，用于精制功能性精酿啤酒。