Special Issue "Saccharomyces cerevisiae Strains for Industrial Biotechnology"

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

Deadline for manuscript submissions: closed (10 December 2023) | Viewed by 222

Special Issue Editor

Dr. Elis Cristina Araújo Eleutherio
E-Mail Website
Guest Editor
Instituto de Química, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
Interests: yeast; Saccharomyces cerevisiae; metabolism; molecular biology; bioenergy; stress; ethanol production

Special Issue Information

Dear Colleagues,

With the increasing shift towards a bio-based economy, industrial biotechnology aims to develop robust microbial cell factories. Saccharomyces cerevisiae is the premier fungal cell factory exploited in industrial biotechnology. In traditional industrial processes, S. cerevisiae plays an important role in food fermentations, such as beers, wines, sake, distilled spirits, bakery products, cheese, sausages, and other fermented foods. When used in other long-standing industrial processes, S. cerevisiae yeasts produce an array of added value chemicals, such as fuel ethanol, single-cell protein, industrial enzymes, and small molecular weight metabolites.

In this Special Issue, basic research is applied to solve practical problems and to bring recent developments and knowledge of most aspects of yeast-based industries. The main topics will cover yeast and stress response during the hard conditions of industrial processes; yeast and fuel production; the brewing and distilling industries; winery yeasts; food yeasts; spoilage yeasts; non-saccharomyces yeasts, their substrates, and products; improvement of industrial yeast strains; and production of heterologous proteins by yeast. 

Dr. Elis Cristina Araújo Eleutherio
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.


  • Saccharomyces cerevisiae
  • biotechnology
  • fuels
  • beverage industry
  • food industry
  • stress
  • heterologous products

Published Papers

There is no accepted submissions to this special issue at this moment.
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