Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation

•Isolated Pichia kudriavzevii 4A showed a high ethanol tolerance (∼20% v/v).•The kinetic and thermodynamic study was conducted with malted barley as substrate.•Kinetic modeling of fermentation dynamics showed good results for P. kudriavzevii.•The thermodynamic study demonstrated the thermostability of the strain up to 40 °C.•P. kudriavzevii 4A is probably suitable for manufacturing an alcoholic beverage.