Yeast in the Food Industry: Biomass, Diversity, Technology, and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 25 January 2026 | Viewed by 424

Special Issue Editors


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Guest Editor
Anhui Key Laboratory of Intensive Processing of Agricultural Products, College of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Interests: engineering yeast; metabolic engineering; yeast synthetic biology; fermentation control; gene editing; functional yeast breeding

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Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Interests: enzyme synthesis; organic synthesis; microbial genetic mechanism; genetic engineering modification; fermentation engineering

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit your original research or review articles to the journal of Foods for a Special Issue titled “Yeast in the Food Industry: Biomass, Diversity, Technology, and Applications”.

Yeasts are pivotal in food production, from fermentation to bioprocessing, yet their full potential in sustainability, nutrition, and innovation remains underexplored. This Special Issue seeks to collate cutting-edge research on yeast in the food industry, specifically regarding biomass, diversity, technology, and other applications, such as baking, brewing, dairy, probiotics, and waste valorization. Contributions addressing yeast’s role in food safety, functional ingredients, and producing new products, new molecular modification techniques, or alternative protein systems are also encouraged.

Your expertise aligns closely with this theme, and we believe your work will enrich discussions on yeast-driven solutions with regard to global food and energy challenges. Submissions may include full papers, short communications, or reviews. Manuscripts will undergo rigorous peer review, ensuring high visibility.

Dr. Peizhou Yang
Prof. Dr. Xianxuan Zhou
Guest Editors

Manuscript Submission Information

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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. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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Keywords

  • Saccharomyces cerevisiae
  • CRISPR-Cas9
  • gene editing
  • ethanol production
  • organic acid tolerance
  • xylose utilization
  • metabolic engineering
  • synthetic biology
  • fermentation control
  • bio-conversion

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Published Papers (1 paper)

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Research

14 pages, 6609 KB  
Article
Engineered Saccharomyces cerevisiae for the Enhancement of Glucosamine Accumulation by the Consumption of Glucose and Ammonium Based on Synthetic Biological Pathways
by Peizhou Yang, Mingsi Ke, Jiaqi Feng, Zhi Zheng and Shaotong Jiang
Foods 2025, 14(16), 2783; https://doi.org/10.3390/foods14162783 - 10 Aug 2025
Viewed by 337
Abstract
Glucosamine (GlcN) is a high-value compound with significant health applications. GlcN is widely used in the food and health industry as a food additive or functional food. The development of a green, efficient, and safe method for GlcN production is of great significance [...] Read more.
Glucosamine (GlcN) is a high-value compound with significant health applications. GlcN is widely used in the food and health industry as a food additive or functional food. The development of a green, efficient, and safe method for GlcN production is of great significance due to the complexity of traditional production methods, environmental pollution, and sensitization of raw materials. In this study, Saccharomyces cerevisiae genes PFK1, PDB1, GNA1, ISR1, and PCM1 were knocked out using the Clustered Regularly Interspaced Short Palindromic Repeats Cas9 (CRISPR-Cas9) method. In addition, three key enzyme genes, glucosamine-6-phosphate deaminase GlmD, glucosamine-6-phosphate phosphatase GlmP, and ammonium transporter AMT1, were introduced to construct engineered strains for GlcN synthesis in the presence of high-concentration inorganic ammonium ions. The results indicated that S. cerevisiae HPG5 with GlmD, GlmP, and AMT1 integration and simultaneous deletion of PFK1, PDB1, GNA1, PCM1, and ISR1 achieved the highest GlcN yield (1.95 ± 0.02 g/L) during fermentation with 10 g/L (NH4)2SO4, which was 2.47-fold higher than the control. The conversion rate of glucose to GlcN in HPG5 was 9.75% in liquid YPD medium containing 20 g/L of glucose and 10 g/L of (NH4)2SO4. Thus, the results indicated that S. cerevisiae HPG5 could effectively produce GlcN in the presence of high-concentration ammonium sulphate. This study provides a promising alternative, S. cerevisiae HPG5, for GlcN production. Full article
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