Special Issue "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: closed (31 October 2023) | Viewed by 872
Special Issue Editors
Interests: fermenting yeasts; food microbiology; industrial microbiology
Special Issues, Collections and Topics in MDPI journals
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
Interests: fermentation; Saccharomyces cerevisiae; wine yeast; microorganism
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
