Biotechnological Applications of Yeasts in Food Science

Dear Colleagues,

Yeasts form an artificial group of fungi comprising mostly unicellular organisms and have  been  used  by mankind for making fermented food e.g.  bread,  beer  and  wine  since  ancient  ages. They have earned acceptability due to its long history of application in food industry and are considered natural.  Traditionally yeasts has been used for the production of alcoholic beverages, dairy, vegetable and meat fermented food, protein-rich biomass and glycerol. Modern applications of yeasts covers feed and fodder production, food additives synthesis, whole-cell biocatalysis and pure enzymatic catalysis or pollutants decontamination.

The special issue is focused on the newest biotechnological applications of yeast in food science. We encourage Scientists to bring the most updated information on utility of unexpected features of different yeasts species, recent achievements in bioprocess optimization, the use of yeast in enzymatic biocatalysis or biotransformations (including their use as microbial cell factories to produce enzymes, alcohols, organic acids, flavors and fragrances compounds and food additives) and interesting applications of genetic tools in this mentioned biotechnological applications.

As Guest Editors of this Special Issue, we look forward to reviewing your submissions on conventional and non-conventional yeasts, regarding their fascinating possibilities to apply in food science, overlapping agricultural sciences, nutritional sciences, food safety and food technology.

Dr. Agata Urszula Fabiszewska
Dr. Jolanta Małajowicz
Guest Editors

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