Current Research in Yeast Fermentation: Physiology, Biotechnology, and Bioprocesses
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 345
Special Issue Editor
Special Issue Information
Dear Colleagues,
The use of yeast fermentation, a technique almost as ancient as human civilization itself, has been instrumental in the production and preservation of food. Moreover, this practice has persisted to the present day. However, recent advances in understanding yeast fermentation have significantly expanded its application in various areas of human activity. Today, a deeper understanding of yeast physiology enables better control and performance of conventional fermentations, as well as designs of bioprocesses to produce valuable molecules across the food, cosmetic, pharmaceutical, and biofuel industries, among others.
This Special Issue will encompass a broad spectrum of original research and review papers. We welcome manuscripts on yeast fermentation and those focusing on the development of bioprocesses based on yeast cultures. Authors are invited to submit manuscripts on a diverse range of topics, including but not limited to the physiology of Saccharomyces and non-Saccharomyces yeasts, the isolation and characterization of new strains, yeast–yeast interactions, stress responses, omics in yeast research, strain development, obtaining hybrids, and the use of yeast to express heterologous genes.
Dr. Nicolas O. Soto-Cruz
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 2100 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
- antioxidants
- bioconversion
- biofuels
- compounds for medical and health uses
- fermented foods and beverages
- food additives
- volatile compounds
- stress during yeast fermentation
- yeast co-culture and sequential culture
- yeast–yeast interactions
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