Biotechnological and Functional/Probiotic Characteristics of Non-Conventional Yeasts in Fermented Beverages

Dear Colleagues,

In recent years, there has been a growing interest in the use of non-Saccharomyces yeasts in conventional beverages, such as wine and beer, with the aim of achieving several positive benefits, among which worthy of mention are improvements to the drink’s aroma profile when grown in controlled mixed-starter fermentations together with S. cerevisiae; the yeast’s antimicrobial action to limit or avoid the use of chemical compounds; the reduction of ethanol content in wine and the production of NABLAB in brewing. In addition, there is a growing interest in the use of non-conventional yeasts to produce functional fermented beverages. Such yeasts could have a dual role: on the one hand their fermentative activities can release compounds with functional or prebiotic action and, on the other, they themselves possess characteristics akin to probiotic microorganisms. The development and actual applications of functional beverages are of growing interest in the agrifood field. The multiple roles these yeasts play and the selection and modalities of their use are of relevant interest for the research and the development of conventional beverages, such as wine and beer, but also for the development of new products. Likewise, the fast pace of the development in this research field calls for new and up-to-date review papers.In this Special Issue, we invite authors leading investigations in this topic to contribute to the knowledge on non-conventional yeasts in different applications, including their use in fermented beverages.

Prof. Dr. Maurizio Ciani
Prof. Dr. Laura Canonico
Dr. Vanesa Postigo
Guest Editors

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• non-conventional yeasts
• wine
• beer
• aroma improvement
• biocontrol
• ethanol reduction
• NABLAB beer
• functional beverages
• probiotic yeasts
• prebiotic and postbiotic compounds