The Biotechnological Potential of Non-Saccharomyces Yeasts

Dear Colleagues,

Non-Saccharomyces yeasts constitute a significant source of strains with biotechnological interest. Indeed, the diversity of their metabolic pathways combined with their ease of growth and genetic manipulability comprise a powerful background, which, combined with optimization procedures as well as genetic engineering or editing, has been extensively assessed in basic research and exploited over a wide range of applications including biomedical, environmental, and industrial biotechnology. Accumulated data on spontaneously fermented foods and beverages have indicated that non-Saccharomyces yeasts also form an integral part of the microconsortia that drive fermentation. Their role in the development of the respective microecosystems and the quality of the final products has been revisited: they are no longer perceived collectively as undesirable spoilage-related microorganisms; instead, they have been exploited to address technological problems associated with climate change, to improve organoleptic and nutritional properties, and, due to their bioprotective capacity, to enhance the safety and shelf life of the final product. The aim of this Topic is to create a platform for the exchange of data and recent information that can facilitate understanding, update current knowledge, and identify research gaps regarding the biotechnological potential of non-Saccharomyces yeasts.

Dr. Spiros Paramithiotis
Dr. Maria Dimopoulou
Dr. Jayanta Kumar Patra
Prof. Dr. Yorgos Kotseridis
Topic Editors