Special Issue "New Insights into the Biodiversity and Applications of Saccharomyces cerevisiae"
A special issue of Fermentation (ISSN 2311-5637).
Deadline for manuscript submissions: closed (31 May 2019).
Interests: food microbiology; fermented beverages; food yeasts; Saccharomyces and non-Saccharomyces yeasts in fermented food; starter cultures; inoculum modality; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation
Interests: fermenting yeasts; wine aroma; molecular techniques applied to yeasts
Worldwide, Saccharomyces cerevisiae is found naturally on the surface of fruits and plants, in the soil, and in the gastrointestinal tract of animals. It is a species in use for thousands of years for bread making and the production of wine, beer, and distilled beverages and it plays an important role in the fermentation of kefir, coffee and cacao beans, and the production of traditional fermenting products.
Despite its widespread use, mainly in the fermented food sector, new frontiers have opened up for the recommended use of S. cerevisiae in functional foods due to potential probiotic properties and positive health effects due to beta-glucans and polysaccharides present in the cell wall. Research is in progress to develop and optimize the use of this yeast as a producer of higher alcohols (1-butanol and isobutanol), sesquiterpenes (farnesene and bisabolene), fatty acid ethyl esters (biodiesel), and bioethanol. The application of integrated ‘omics’ approaches provides new insights into S. cerevisiae biology.
The goal of this Special Issue is to publish recent innovative research results, as well as review papers, on the yeast S. cerevisiae regarding strain biodiversity, activity, and role in traditional and innovative fermented foods, functional foods, and the production of biofuel.
Prof. Dr. Patrizia Romano
Prof. Dr. Angela Capece
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 papers will be 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 quarterly 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 1400 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.
• Fermented foods
• Starter cultures
• Distilled beverages
• Omic approaches