Topic Editors

Department of Biological Applications and Technology, University of Ioannina, 45110 Ioannina, Greece
Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
Research Institute of Integrative Life Sciences, Dongguk University-Seoul, Goyang-si 10326, Republic of Korea
Laboratory of Enology & Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, Greece

The Biotechnological Potential of Non-Saccharomyces Yeasts

Abstract submission deadline
30 June 2026
Manuscript submission deadline
30 September 2026
Viewed by
71

Topic Information

Dear Colleagues,

Non-Saccharomyces yeasts constitute a significant source of strains with biotechnological interest. Indeed, the diversity of their metabolic pathways combined with their ease of growth and genetic manipulability comprise a powerful background, which, combined with optimization procedures as well as genetic engineering or editing, has been extensively assessed in basic research and exploited over a wide range of applications including biomedical, environmental, and industrial biotechnology. Accumulated data on spontaneously fermented foods and beverages have indicated that non-Saccharomyces yeasts also form an integral part of the microconsortia that drive fermentation. Their role in the development of the respective microecosystems and the quality of the final products has been revisited: they are no longer perceived collectively as undesirable spoilage-related microorganisms; instead, they have been exploited to address technological problems associated with climate change, to improve organoleptic and nutritional properties, and, due to their bioprotective capacity, to enhance the safety and shelf life of the final product. The aim of this Topic is to create a platform for the exchange of data and recent information that can facilitate understanding, update current knowledge, and identify research gaps regarding the biotechnological potential of non-Saccharomyces yeasts.

Dr. Spiros Paramithiotis
Dr. Maria Dimopoulou
Dr. Jayanta Kumar Patra
Prof. Dr. Yorgos Kotseridis
Topic Editors

Keywords

  • fermented foods
  • nanobiotechnology
  • native yeasts
  • starter cultures
  • process optimization
  • precision fermentation

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Microorganisms
microorganisms
4.2 7.7 2013 15.2 Days CHF 2700 Submit
Foods
foods
5.1 8.7 2012 14.9 Days CHF 2900 Submit
Beverages
beverages
2.7 4.6 2015 24.1 Days CHF 1600 Submit
Fermentation
fermentation
3.3 5.7 2015 15.5 Days CHF 2100 Submit
Applied Microbiology
applmicrobiol
- 2.8 2021 13.3 Days CHF 1200 Submit
Nutraceuticals
nutraceuticals
- - 2021 32.7 Days CHF 1000 Submit
Applied Biosciences
applbiosci
- 2.9 2022 23.4 Days CHF 1000 Submit

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