Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer
G. Yedid Ramírez-Cota, Edgar Oliver López‐Villegas, Antonio Ruperto Jiménez–Aparicio, Humberto Hernández‐Sánchez
Topics & Concepts
Saccharomyces boulardiiYeastProbioticEthanolFood scienceSaccharomyces cerevisiaeIncubationEthanol fuelBiologyChemistryFermentationMicrobiologyBacteriaBiochemistryGeneticsFermentation and Sensory AnalysisBiofuel production and bioconversionFungal and yeast genetics research