Biology of Saccharomyces cerevisiae and Mechanisms of Interaction with the Host

Dear Colleagues,

Saccharomyces cerevisiae is a yeast “domesticated” by humans which has been used since 10,000 BC to produce fermented beverages and to make bread rise. Today, S. cerevisiae is employed as a “cell factory” not only for food processing, but also as a probiotic in the pharmaceutical industry, and, lately, in the production of biofuels. The presence of S. cerevisiae in human-related environments and its close association with human activities allowed this yeast to adapt to several body sites, where it normally dwells (the skin, mucosal membranes, breast milk, and respiratory and intestinal tracts). Notwithstanding, increasing evidence on the beneficial probiotic role of S. cerevisiae, through its interaction with the human host and with the resident microbiota, shows that it is necessary to acquire more data on its underlying mechanisms.

For this reason, the Journal of Fungi has decided to launch a Special Issue on “Biology of Saccharomyces cerevisiae and Mechanisms of Interaction with the Host”, in order to gather more information on the biological aspects of this yeast linked to its interaction with the human host. Therefore, original research articles and review manuscripts aimed at better understanding the biology of S. cerevisiae are welcome for submission.

Dr. Andrea Ardizzoni
Dr. Eva Pericolini
Guest Editors

Manuscript Submission Information

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