Yeast: Diversity and Biotechnological Applications in Food
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 568
Editors
Interests: yeast; biosurfactant; meat products; food science; nutrition
Interests: yeast; biosurfactant; meat products; food science; nutrition
Special Issue Information
Dear Colleagues,
We invite the scientific community to submit original manuscripts and high-quality reviews for our Special Issue, titled "Yeast: Diversity and Biotechnological Applications in Food." Today, biotechnology seeks sustainable and innovative solutions. In particular, research involving the use of yeast for biotechnological applications, such as industrial fermentation and bioprocesses, would encourage the integration of basic research and applied science and, hence, support the contribution of yeast to sustainability and technological innovation.
We are particularly interested in research exploring new species with unique biotransformation capabilities, production of high-value compounds, and adaptation to extreme conditions, addressing the following topics: process optimization, new applications of unconventional yeasts, safety and toxicology studies of strains used in industrial fermentation, use of agro-industrial waste as substrates for yeast cultivation, and applications of yeast as probiotics or in improving the sensory properties of foods.
The aim of this Special Issue is to provide a suitable multidisciplinary platform for the exchange of valuable information (both basic and applied research) regarding the application of conventional and unconventional yeasts in food.
As Guest Editor of this Special Issue, I invite you to submit research articles, review articles, and short communications related to yeast fermentation in industrial applications for food production.
Dr. Jenyffer M. C. Guerra
Dr. Tânia Lúcia Montenegro Stamford
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized 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
- biotechnology
- fermentation
- unconventional yeasts
- biotransformation
- food biotechnology
- industrial microbiology
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