Dear Colleagues,

Yeast is regarded as a versatile tool for biotechnological purposes. For thousands of years, yeasts have been exploited by mankind for the production of foods and beverages. Their metabolic versatility, robustness under fermentation conditions, generally recognized as safe (GRAS) status, ease of culture, and the availability of biomolecular tools have made yeasts one of the main workhorses in biotechnology. Recent advances in genomics, metabolic engineering, and synthetic biology have enabled the engineering of yeasts to function as microfactories for the production of relevant compounds such as pharmaceuticals, biofuels, fine chemicals, and proteins. Yeasts also have a great potential in molecular biology as a biomolecular toolbox. Among the various yeast species, Saccharomyces cerevisiae stands out for its high fidelity and high frequency of homologous DNA recombination, which has been successfully exploited in the synthesis of large DNA fragments (as whole genomes) and the engineering of enzymes by directed evolution through so-called in vivo DNA shuffling.

Although S. cerevisiae is the best genetically and biologically characterized yeast and the most widely used in industrial applications, new players are rapidly emerging, such as Pichia pastoris, Hansenula polymorpha, Yarrowia lipolytica, and Kluyveromyces marxianus, to name but a few.

For this Special Issue, “From Yeast to Biotechnology, Volume 2”, we invite authors to submit articles covering all aspects of this theme, including but not limited to yeast engineering for high-value compound production, yeast genome engineering, computational design/modeling/analysis applied to yeast biotechnology, methods to characterize yeast, yeast as a biomolecular toolbox, yeast biosensors, and yeast industrial fermentation processes.

You can see the previous project here: https://www.mdpi.com/journal/bioengineering/special_issues/Yeast (Volume 1, 10 papers).

Dr. Eva Garcia Ruiz
Guest Editor

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