TY - JOUR
T1 - Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer
AU - Ramírez-Cota, G. Yedid
AU - López-Villegas, E. Oliver
AU - Jiménez-Aparicio, Antonio R.
AU - Hernández-Sánchez, Humberto
N1 - Publisher Copyright:
© 2020, Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2021/2
Y1 - 2021/2
N2 - 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.
AB - 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.
KW - Dose-response model
KW - Ethanol tolerance
KW - Functional craft beer
KW - Saccharomyces boulardii CNCM I-745
UR - http://www.scopus.com/inward/record.url?scp=85087285552&partnerID=8YFLogxK
U2 - 10.1007/s12602-020-09680-5
DO - 10.1007/s12602-020-09680-5
M3 - Artículo
C2 - 32613533
AN - SCOPUS:85087285552
SN - 1867-1306
VL - 13
SP - 187
EP - 194
JO - Probiotics and Antimicrobial Proteins
JF - Probiotics and Antimicrobial Proteins
IS - 1
ER -