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Metabolomics in Yeast and Fermentation Volume 2

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Special Issue Editor

Special Issue Information

Dear Colleagues,

Yeasts have proven to be good metabolomics biosensors in a large number of studies, concerning almost all the different aspects of their life cycle. One of the most studied is their fermentation ability. It can be carried out by microorganisms that naturally colonize raw materials or by starter cultures set up ad-hoc, and has long been proposed as a good method to produce and extend the shelf life of several types of foodstuffs. In the last several years it has returned to the spotlight due to its application in the reuse of agricultural and food wastes and for biofuel production. The topics that will be covered by this Special Issue include, but are not limited to: identification and sensitive quantification of diverse metabolites produced by different yeast strains and in different fermentation stages, newly developed metabolomics assays applied to yeast fermentation studies, and empirical and computational methods of annotating the different types of metabolites. Manuscripts dealing with other pertinent challenging issues in this field are also highly desired.

Dr. Luca Roscini
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. Metabolites 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 2700 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

yeast
fermentation
metabolomics
new techniques
biofuel production characterization
waste reuse optimization
data analysis
metabolites identification

Published Papers (2 papers)

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Research

Jump to: Review

15 pages, 2016 KiB

Open AccessArticle

Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source

by Minami Ogawa, Jaime Moreno-García, Lucy C. M. Joseph, Juan C. Mauricio, Juan Moreno and Teresa García-Martínez

Metabolites 2021, 11(3), 150; https://doi.org/10.3390/metabo11030150 - 6 Mar 2021

Cited by 8 | Viewed by 2549

Abstract

Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were tracked by endo-metabolomic analysis using a Gas Chromatography-Mass Spectrometry (GC-MSD) coupled methodology. After 6 days, about 30% of gluconic acid (1.5 g/L) had been consumed and 34 endo-metabolites were identified. Metabolomic pathway analysis showed the TCA cycle, glyoxylate-dicarboxylate, glycine-serine-threonine, and glycerolipid metabolic pathway were significantly affected. These results contribute to the knowledge of intracellular metabolomic fluctuations in flor yeasts during gluconic acid uptake, opening possibilities for future experiments to improve their applications to control gluconic acid contents during the production of fermented beverages. Full article

(This article belongs to the Special Issue Metabolomics in Yeast and Fermentation Volume 2)

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Graphical abstract

Review

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27 pages, 835 KiB

Open AccessReview

Yeast Protein as an Easily Accessible Food Source

by Monika Elżbieta Jach, Anna Serefko, Maria Ziaja and Marek Kieliszek

Metabolites 2022, 12(1), 63; https://doi.org/10.3390/metabo12010063 - 11 Jan 2022

Cited by 81 | Viewed by 10351

Abstract

In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food. Full article

(This article belongs to the Special Issue Metabolomics in Yeast and Fermentation Volume 2)

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