ArticleProbiotics and antimicrobial proteins2021
Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer.
Article in Probiotics and antimicrobial proteins, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 42 citations in OpenAlex.
- Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering.Journal of food science · 2026Review
- Probiotic Yeast and How to Use Them-Combining Traditions and New Waves in Fermented Beverages.Foods (Basel, Switzerland) · 2025Article
- Exploring the Potential ofFoods (Basel, Switzerland) · 2025Article
- The Probiotication of a Lychee Beverage withFoods (Basel, Switzerland) · 2025Article
- A study on the impact of diet supplementation of fermented dried seaweed powder (Kappaphycus alvarezii) on healthy cat gut performance, skin and hair coat conditions, and behaviour.Veterinary research communications · 2024Article
- Investigation of impact of siderophore and process variables on production of iron enriched Saccharomyces boulardii by Plackett-Burman design.Scientific reports · 2024Article
- Production of iron enriched Saccharomyces boulardii: impact of process variables.Scientific reports · 2024Article
- Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast.Archives of microbiology · 2023Article
- The cell wall and the response and tolerance to stresses of biotechnological relevance in yeasts.Frontiers in microbiology · 2022Review
- Probiotic and Potentially Probiotic Yeasts-Characteristics and Food Application.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 (R
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.