Yeast Biotechnology: Current Challenges and Future Directions

Dear Colleagues,

The use of yeast in biotechnology has a long and fascinating history, dating back thousands of years. It is one of the major microorganisms that has been discovered by humans and utilized for benefiting our daily lives. With advances in modern biotechnology, microbiology, synthetic biology and metabolic engineering, yeast has been used to manufacture biofuels, commodity and specialty chemicals, industrial enzymes, food ingredients and pharmaceuticals. Compared with other major microorganisms, yeast is a type of single-celled microorganism that has several advantages as a host for biomanufacturing, which include (1) relatively easy to genetically manipulate, (2) available knowledge and biotechnology tools in both strain engineering and fermentation process development, (3) fast growth rate and capability for high-density fermentation, (4) ease of cultivation with simple media and process conditions, (5) high secretion capacity for product accumulation and downstream recovery, and (6) high biological safety.

This Special Issue of Bioengineering will focus on current challenges and future directions of yeast biotechnology, which includes: fundamental and applied research on yeast biology; metabolic engineering; molecular biology and genetic engineering; new products from yeast; new cell cultivation and fermentation methods; downstream process development and product recovery; bioprocess scale-up; techno-economic analysis of yeast biotechnology and products.      

Dr. Dongming Xie
Dr. Quinn Zhu
Dr. Edward S. Miller, Jr.
Guest Editors

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