Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages

Dear Colleagues,

Yeasts play a central role in the production processes of various fermented foods and beverages, producing not only alcohol but also other chemical compounds such as esters and organic acids. The compounds produced by yeasts affect the flavor and taste of fermented products, with different fermented products using different yeast strains that result in different flavors and tastes. Yeast strains have been bred, maintained, and distributed in response to market demands and the microorganisms that enter during the fermentation process interact with the yeast to change its metabolism, resulting in the flavor and taste of the product. In addition, genetic modification of the yeast genome can also result in different flavors and tastes of the fermented product. This Special Issue is focused on applied and fundamental studies of yeasts used in the production processes of fermented foods and beverages. In this Special Issue, I welcome reports from the fields of biochemistry, biotechnology, cell biology, culture engineering, genetics, molecular biology, physiology, etc., pertaining to yeasts used in food and beverage production.

Prof. Dr. Hiromi Nishida
Guest Editor

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.

• alcoholic drinks
• chemical compounds
• fermented foods
• flavor
• kuratsuki microorganisms
• microbial interaction
• Saccharomyces cerevisiae
• taste
• yeast genome
• yeast metabolism