New Perspectives on Industrial Yeasts
A special issue of Journal of Fungi (ISSN 2309-608X). This special issue belongs to the section "Fungal Cell Biology, Metabolism and Physiology".
Deadline for manuscript submissions: closed (20 October 2023) | Viewed by 13122
Special Issue Editor
Interests: beverage; biofuel; fermentation; food; metabolic engineering; stress response; yeast physiology; yeast molecular biology
Special Issue Information
Dear Colleagues,
Yeast, a term commonly associated with the species Saccharomyces cerevisiae, has been used for millennia in relation to the production of food and beverages that followed the evolution of human societies. Representatives of these species, their sibling species and intraspecific hybrids play a key role in this story. Although they continue to be used for these purposes, this species is responsible for the production of the most important biofuel in the world, ethanol, and has been used as a chassis for many metabolic engineering projects for the production of molecules of biotechnological interest, ranging from food additives to pharmaceuticals. At present, new horizons are being visualized from the isolation and characterization of yeasts from other species that are revealing their biotechnological potential. The increasing use of this pleiad of yeasts, natural or genetically modified, will allow for the development of the green chemical industry and will provide the development of the so-called biofactories and biorefineries. In this context, the purpose of the current Special Issue is to present relevant aspects of the potential of “old” and “new” industrial yeasts and the biotechnological horizons that are opening up.
Dr. Marcos Antonio de Morais Junior
Guest Editor
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Keywords
- adaptive selection
- bioproducts
- fermentation
- genetic modification
- metabolic engineering
- omics
- screening
- stress response
- synthetic biology
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