Biotechnological Applications of Yeasts in Food Science
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 11023
Special Issue Editors
Interests: lactic acid bacteria; silage microbiology; yeast biotechnology; circular economy, waste management
Special Issues, Collections and Topics in MDPI journals
Interests: enzyme biosynthesis; the use of microorganisms in biotransformations and biocatalysis; enzymatic synthesis of aroma compounds (lactones, green note aroma compounds) and surfactants
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Yeasts form an artificial group of fungi comprising mostly unicellular organisms and have been used by mankind for making fermented food e.g. bread, beer and wine since ancient ages. They have earned acceptability due to its long history of application in food industry and are considered natural. Traditionally yeasts has been used for the production of alcoholic beverages, dairy, vegetable and meat fermented food, protein-rich biomass and glycerol. Modern applications of yeasts covers feed and fodder production, food additives synthesis, whole-cell biocatalysis and pure enzymatic catalysis or pollutants decontamination.
The special issue is focused on the newest biotechnological applications of yeast in food science. We encourage Scientists to bring the most updated information on utility of unexpected features of different yeasts species, recent achievements in bioprocess optimization, the use of yeast in enzymatic biocatalysis or biotransformations (including their use as microbial cell factories to produce enzymes, alcohols, organic acids, flavors and fragrances compounds and food additives) and interesting applications of genetic tools in this mentioned biotechnological applications.
As Guest Editors of this Special Issue, we look forward to reviewing your submissions on conventional and non-conventional yeasts, regarding their fascinating possibilities to apply in food science, overlapping agricultural sciences, nutritional sciences, food safety and food technology.
Dr. Agata Urszula Fabiszewska
Dr. Jolanta Małajowicz
Guest Editors
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Keywords
- yeast cell factories
- food science
- yeast genetic engineering
- secondary metabolites
- industrial yeasts
- fermentation technology
- whole cell biocatalyst
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