New Insights into the Biodiversity and Applications of Saccharomyces cerevisiae

Dear Colleagues,

Worldwide, Saccharomyces cerevisiae is found naturally on the surface of fruits and plants, in the soil, and in the gastrointestinal tract of animals. It is a species in use for thousands of years for bread making and the production of wine, beer, and distilled beverages and it plays an important role in the fermentation of kefir, coffee and cacao beans, and the production of traditional fermenting products.

Despite its widespread use, mainly in the fermented food sector, new frontiers have opened up for the recommended use of S. cerevisiae in functional foods due to potential probiotic properties and positive health effects due to beta-glucans and polysaccharides present in the cell wall. Research is in progress to develop and optimize the use of this yeast as a producer of higher alcohols (1-butanol and isobutanol), sesquiterpenes (farnesene and bisabolene), fatty acid ethyl esters (biodiesel), and bioethanol. The application of integrated ‘omics’ approaches provides new insights into S. cerevisiae biology.

The goal of this Special Issue is to publish recent innovative research results, as well as review papers, on the yeast S. cerevisiae regarding strain biodiversity, activity, and role in traditional and innovative fermented foods, functional foods, and the production of biofuel.

Sincerely,

Prof. Dr. Patrizia Romano
Prof. Dr. Angela Capece
Guest Editors

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