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 39
Special Issue Editors
Interests: engineering yeast; metabolic engineering; yeast synthetic biology; fermentation control; gene editing; functional yeast breeding
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
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- 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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