Yeasts’ Excellent Contribution to Beverage Fermentation

Dear Colleagues,

This Special Issue will explore the remarkable contributions of yeasts to the art and science of beverage fermentation including traditional and industrial processes. Ecological and metabolic aspects, yeast diversity and their dynamic interactions within fermentation environments will be explored. Studies on molecular mechanisms, including genetic and enzymatic pathways, will also be highlighted, emphasizing their role in driving key biochemical transformations. Research on flavor and aroma development will demonstrate how yeast activity influences the sensory qualities of beverages. Furthermore, contributions addressing sustainability and innovation in fermentation processes will provide valuable insights into how yeast can support environmentally conscious practices. By bringing together diverse scientific perspectives, this Special Issue aims to celebrate yeasts’ essential role in both traditional and modern beverage production, offering a rich resource for researchers, producers, and enthusiasts alike.

Dr. Christian Ariel Lopes
Dr. María Angélica Ganga
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. Journal of Fungi 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 2600 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.