关键词: 乙醇, 发酵, 耐受性, 酿酒酵母

Abstract: The yeast is one of the most widely used industrial microorganisms in ethanol and brewing industry due to its higher ethanol yield and fermentation rate. During fermentation process，the accumulated ethanol plays a toxic role to yeast，which inhibits the growth of yeast and the increase of ethanol production. So research on the tolerance mechanism of yeast is very important in theoretical and practical application. The studies reviewed here not only deepened our knowledge on yeast ethanol tolerance，but also provided a basis for the breeding of yeast strain with improved ethanol tolerance. The research progress in the ethanol tolerance of yeast was addressed. The ethanol formation and tolerance mechanisms of yeast focusing on the methods for improving the ethanol tolerance were introduced. Future research in this area should be focused on the tolerance mechanism，and the connection between ethanol tolerance and other stress tolerance，to ultimately improve the conversion efficiency of ethanol.

Key words: ethanol, fermentation, tolerance, yeast