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Fermentation
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New Insights into the Biodiversity and Industrial Applications of Saccharomyces...
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New Insights into the Biodiversity and Industrial Applications of Saccharomyces cerevisiae 2.0

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 2857

Special Issue Editors

Prof. Dr. Angela Capece

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Guest Editor
Scuola di Scienze Agrarie, Alimentari e Forestali, Università degli Studi della Basilicata, 85100 Potenza, Italy
Interests: fermenting yeasts; food microbiology; industrial microbiology
Special Issues, Collections and Topics in MDPI journals
Dr. Rocchina Pietrafesa

E-Mail Website
Guest Editor
Scuola di Scienze Agrarie, Alimentari e Forestali, Università degli Studi della Basilicata, 85100 Potenza, Italy
Interests: fermenting yeasts; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation; antioxidant activity in yeasts
Special Issues, Collections and Topics in MDPI journals
Dr. Gabriella Siesto

E-Mail Website
Guest Editor
Scuola di Scienze Agrarie, Alimentari e Forestali, Università degli Studi della Basilicata, 85100 Potenza, Italy
Interests: fermentation; Saccharomyces cerevisiae; wine yeast; microorganism
Prof. Dr. Patrizia Romano

E-Mail Website
Guest Editor
Faculty of Economy, Universitas Mercatorum, Via Mattei, 000186 Rome, Italy
Interests: food microbiology; fermented beverages; food yeasts; Saccharomyces and non-Saccharomyces yeasts in fermented food; starter cultures; inoculum modality; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Saccharomyces cerevisiae is the most extensively studied yeast as this a species has been used for thousands of years for bread making and the production of wine, beer, and distilled beverages and plays an important role in the fermentation of kefir, coffee, and cacao beans and the production of other traditional fermented products.

Over the last century, the genetic features of Saccharomyces cerevisiae have provided insights into the physiology, genetics, cellular biology, and molecular mechanisms of other eukaryotic cells. Furthermore, the fascinating biochemical mechanisms of this species have made it a popular eukaryotic model organism for synthesizing a wide range of biological, biomaterial, and chemical products.

The goal of this Special Issue is to publish innovative research results, as well as review papers, regarding new applications of S. cerevisiae in biotechnological processes, such as new information from phylogenetic analysis of S. cerevisiae strains in order to have un update about the population genomics of this species. Additionally, new applications regarding the use of this yeast in biorefinery processes in order to meet the principles of circular bioeconomy and sustainability of the production processes are welcome.

Prof. Dr. Angela Capece
Dr. Rocchina Pietrafesa
Dr. Gabriella Siesto
Prof. Dr. Patrizia Romano
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • saccharomyces cerevisiae 
  • fermented foods 
  • starter cultures 
  • wine 
  • beer 
  • bread 
  • distilled beverages 
  • kefir 
  • probiotic 
  • biofuel
  • omic approaches 
  • biorefinery

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Published Papers (2 papers)

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Research

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15 pages, 2151 KiB  
Article
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima
by Candela Ruiz-de-Villa, Luis Urrutia-Becerra, Carla Jara, Mariona Gil i Cortiella, Joan Miquel Canals, Albert Mas, Cristina Reguant and Nicolas Rozès
Fermentation 2023, 9(9), 808; https://doi.org/10.3390/fermentation9090808 - 02 Sep 2023
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Abstract
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and [...] Read more.
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges. Full article
(This article belongs to the Special Issue New Insights into the Biodiversity and Industrial Applications of Saccharomyces cerevisiae 2.0)
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17 pages, 351 KiB  
Review
State of the Art Technologies for High Yield Heterologous Expression and Production of Oxidoreductase Enzymes: Glucose Oxidase, Cellobiose Dehydrogenase, Horseradish Peroxidase, and Laccases in Yeasts P. pastoris and S. cerevisiae
by Milica Crnoglavac Popović, Marija Stanišić and Radivoje Prodanović
Fermentation 2024, 10(2), 93; https://doi.org/10.3390/fermentation10020093 - 04 Feb 2024
Viewed by 1556
Abstract
Oxidoreductase (OXR) enzymes are in high demand for biocatalytic applications in the food industry and cosmetics (glucose oxidase (GOx) and cellobiose dehydrogenase (CDH)), bioremediations (horseradish peroxidase (HRP) and laccase (LAC)), and medicine for biosensors and miniature biofuel cells (GOx, CDH, LAC, and HRP). [...] Read more.
Oxidoreductase (OXR) enzymes are in high demand for biocatalytic applications in the food industry and cosmetics (glucose oxidase (GOx) and cellobiose dehydrogenase (CDH)), bioremediations (horseradish peroxidase (HRP) and laccase (LAC)), and medicine for biosensors and miniature biofuel cells (GOx, CDH, LAC, and HRP). They can be used in a soluble form and/or within the yeast cell walls expressed as chimeras on the surface of yeast cells (YSD), such as P. pastoris and S. cerevisiae. However, most of the current studies suffer from either low yield for soluble enzyme expression or low enzyme activity when expressed as chimeric proteins using YSD. This is always the case in studies dealing with the heterologous expression of oxidoreductase enzymes, since there is a requirement not only for multiple OXR gene integrations into the yeast genome (super transformations), and codon optimization, but also very careful design of fermentation media composition and fermentation conditions during expression due to the need for transition metals (copper and iron) and metabolic precursors of FAD and heme. Therefore, scientists are still trying to find the optimal formula using the above-mentioned approaches; most recently, researcher started using protein engineering and directed evolution to increase in the yield of recombinant enzyme production. In this review article, we will cover all the current state-of-the-art technologies and most recent advances in the field that yielded a high expression level for some of these enzymes in specially designed expression/fermentation systems. We will also tackle and discuss new possibilities for further increases in fermentation yield using cutting-edge technologies such as directed evolution, protein and strain engineering, high-throughput screening methods based on in vitro compartmentalization, flow cytometry, and microfluidics. Full article
(This article belongs to the Special Issue New Insights into the Biodiversity and Industrial Applications of Saccharomyces cerevisiae 2.0)
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