Brewing Yeast and Fermentation 2.0

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 31 March 2024 | Viewed by 202

Special Issue Editors

Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
Interests: brewing; beer; malt; malting; food contaminants; biotechnology
Special Issues, Collections and Topics in MDPI journals
Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, F. Kuhača 20, 31 000 Osijek, Croatia
Interests: food contaminants; meat products; PAH’s; mycotoxins; malt
Special Issues, Collections and Topics in MDPI journals
Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, F. Kuhača 20, 31 000 Osijek, Croatia
Interests: fermentation; lactic acid bacteria; fermentation biotechnology; bioprocess engineering and fermentation technology; food microbiology; biotechnology industry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is our pleasure to announce the launch of a new Special Issue of Fermentation on the topic of “Brewing Yeast and Fermentation 2.0”, with the aim of introducing novel and up-to-date fermentation methods and yeasts in brewing. When it comes to brewing, today’s interest in both the scientific community and industrial sector relies on innovation and applications of non-conventional yeast strains and genera. The Saccharomyces genera are no longer the only genera when it comes to beer making. The application of different yeast can result in various aromas and tastes, non-alcoholic or low-alcoholic beer. A combination of yeast can also be a useful tool in brewing. Improvements in propagation and yeast growth methods are also an important part of the beer industry and brewing, which are interesting for scholars and professionals.

Topics of interest include but are not limited to the genetics and biology of yeast metabolite controls, metabolite detection methods, yeast detection and quantification, growth and selection, the efficiency in industrial plants and processes, efficiency of strains and genera, and application of new yeast in brewing.

Dr. Kristina Mastanjević
Dr. Krešimir Mastanjević
Prof. Dr. Vinko Krstanović
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

  • yeast
  • brewing
  • fermentation
  • aromas
  • metabolites
  • growth
  • selection

Published Papers

This special issue is now open for submission.
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