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7.4
4.1
Journals
Microorganisms
Special Issues
Yeast Fermentation 2.0
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Yeast Fermentation 2.0

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 5565

Special Issue Editor

Prof. Dr. Sergi Maicas

E-Mail Website
Guest Editor
Department of Microbiology and Ecology, Universitat de València, Burjassot, Spain
Interests: wine; fermentation; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In past years, containers containing the remains of wine have been discovered with an age close to 7000 years. It is unclear whether, in distant times, humans chanced upon the discovery of fermented drinks such as wine or beer. Since that time, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us, and even the majority today. Typical examples of beer and wine are but the spearhead of many other drinks resulting from the action of yeasts. In addition to these two drinks, multiple societies have developed different types of fermented foods and beverages prepared in a traditional or commercial way. The climatic conditions, availability of raw material, and preferences of each region have conditioned and favored the maintenance of these products. In addition to traditional alcoholic beverages (cider, wine, beer) produced from fruits, berries, or grains, humans use yeast in the production of lactic products such as koumiss or the processing of global foods such as coffee or chocolate.

Current microbiology owes much to the French chemist Louis Pasteur regarding knowledge of yeast fermentation. Pasteur found that yeasts were able to transform sugars present in the must into ethanol or, rather more gastronomically relevant, convert the must into wine. This process was carried out in the absence of oxygen, and was indispensable for the development of yeast under these conditions.

As Guest Editor of this Special Issue, I look forward to reviewing your submissions regarding Saccharomyces and non-Saccharomyces yeasts, regarding both basic and also applied aspects.

Prof. Dr. Sergi Maicas
Guest Editor

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. Microorganisms 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 2700 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

  • yeast
  • wine
  • microbiology
  • biochemistry
  • enology

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Published Papers (2 papers)

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Editorial

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3 pages, 188 KiB  
Editorial
Yeast Fermentation and the Make of Biotechnological Products
by Sergi Maicas
Microorganisms 2023, 11(6), 1463; https://doi.org/10.3390/microorganisms11061463 - 31 May 2023
Cited by 1 | Viewed by 2539
Abstract
Fermentation is a natural process that has been used for thousands of years by humans to produce a variety of foods and beverages [...] Full article
(This article belongs to the Special Issue Yeast Fermentation 2.0)

Research

Jump to: Editorial

19 pages, 2130 KiB  
Article
Protein Kinase A Negatively Regulates the Acetic Acid Stress Response in S. cerevisiae
by Natasha M. Bourgeois, Joshua J. Black, Manika Bhondeley and Zhengchang Liu
Microorganisms 2024, 12(7), 1452; https://doi.org/10.3390/microorganisms12071452 - 17 Jul 2024
Viewed by 607
Abstract
Bioethanol fermentation from lignocellulosic hydrolysates is negatively affected by the presence of acetic acid. The budding yeast S. cerevisiae adapts to acetic acid stress partly by activating the transcription factor, Haa1. Haa1 induces the expression of many genes, which are responsible for increased [...] Read more.
Bioethanol fermentation from lignocellulosic hydrolysates is negatively affected by the presence of acetic acid. The budding yeast S. cerevisiae adapts to acetic acid stress partly by activating the transcription factor, Haa1. Haa1 induces the expression of many genes, which are responsible for increased fitness in the presence of acetic acid. Here, we show that protein kinase A (PKA) is a negative regulator of Haa1-dependent gene expression under both basal and acetic acid stress conditions. Deletions of RAS2, encoding a positive regulator of PKA, and PDE2, encoding a negative regulator of PKA, lead to an increased and decreased expression of Haa1-regulated genes, respectively. Importantly, the deletion of HAA1 largely reverses the effects of ras2∆. Additionally, the expression of a dominant, hyperactive RAS2A18V19 mutant allele also reduces the expression of Haa1-regulated genes. We found that both pde2Δ and RAS2A18V19 reduce cell fitness in response to acetic acid stress, while ras2Δ increases cellular adaptation. There are three PKA catalytic subunits in yeast, encoded by TPK1, TPK2, and TPK3. We show that single mutations in TPK1 and TPK3 lead to the increased expression of Haa1-regulated genes, while tpk2Δ reduces their expression. Among tpk double mutations, tpk1Δ tpk3Δ greatly increases the expression of Haa1-regulated genes. We found that acetic acid stress in a tpk1Δ tpk3Δ double mutant induces a flocculation phenotype, which is reversed by haa1Δ. Our findings reveal PKA to be a negative regulator of the acetic acid stress response and may help engineer yeast strains with increased efficiency of bioethanol fermentation. Full article
(This article belongs to the Special Issue Yeast Fermentation 2.0)
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