Yeast Fermentation 2.0
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".
Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 3923
Special Issue Editor
Interests: wine; fermentation; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In past years, containers containing the remains of wine have been discovered with an age close to 7000 years. It is unclear whether, in distant times, humans chanced upon the discovery of fermented drinks such as wine or beer. Since that time, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us, and even the majority today. Typical examples of beer and wine are but the spearhead of many other drinks resulting from the action of yeasts. In addition to these two drinks, multiple societies have developed different types of fermented foods and beverages prepared in a traditional or commercial way. The climatic conditions, availability of raw material, and preferences of each region have conditioned and favored the maintenance of these products. In addition to traditional alcoholic beverages (cider, wine, beer) produced from fruits, berries, or grains, humans use yeast in the production of lactic products such as koumiss or the processing of global foods such as coffee or chocolate.
Current microbiology owes much to the French chemist Louis Pasteur regarding knowledge of yeast fermentation. Pasteur found that yeasts were able to transform sugars present in the must into ethanol or, rather more gastronomically relevant, convert the must into wine. This process was carried out in the absence of oxygen, and was indispensable for the development of yeast under these conditions.
As Guest Editor of this Special Issue, I look forward to reviewing your submissions regarding Saccharomyces and non-Saccharomyces yeasts, regarding both basic and also applied aspects.
Prof. Dr. Sergi Maicas
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. Microorganisms 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 2700 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
- wine
- microbiology
- biochemistry
- enology
