Yeasts as Microbial Cell Factories: Diversity, Biotechnology Potential and Applications
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Yeast".
Deadline for manuscript submissions: 15 March 2026 | Viewed by 834
Special Issue Editor
Interests: food biotechnology; microbial isolation; microbial lipid biosynthesis; carotenoids produced by yeasts; biotechnological valorization of industrial waste
Special Issue Information
Dear Colleagues,
Yeasts are metabolically versatile microorganisms that are of great relevance for industrial biotechnology and, beyond their traditional roles in food and beverage fermentation, both conventional and non-conventional yeasts are increasingly recognized as efficient microbial cell factories for the production of high-value compounds such as lipids, carotenoids, enzymes, organic acids, and bioethanol.
This Special Issue aims to highlight recent advances in yeast biodiversity, functional properties, metabolic engineering, and bioprocess optimization, and topics of interest include the discovery of novel yeast species, the probiotic potential of yeasts, their interactions in co-cultivation systems, their applications in food and health sectors, and the sustainable biotechnological use of industrial residues. Both original research and review articles are welcome.
Dr. Anna Maria Kot
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. Fermentation 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 2100 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 biodiversity
- non-conventional yeasts
- fermentation
- functional metabolites
- food biotechnology
- microbial waste valorization
- bioprocess optimization
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
