Yeast Biotechnology 2.0

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About The Book

ca. 200 words; this text will present the book in all promotional forms (e.g. flyers). Please describe the book in straightforward and consumer-friendly terms.[Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities they have been used for the production of many interesting products such as beer wine bread biofuels and biopharmaceuticals. Saccharomyces cerevisiae (brewers or bakers yeast) is the yeast species that is surely the most exploited by humans. Saccharomyces is a top-choice organism for industrial applications although its use for producing beer dates back to at least the 6th millennium BC. Bakers yeast has been a cornerstone of modern biotechnology enabling the development of efficient production processes. Today diverse yeast species are explored for industrial applications. This Special Issue Yeast Biotechnology 2.0 is a continuation of the first Special Issue Yeast Biotechnology (https: //www.mdpi.com/books/pdfview/book/324). It compiles the current state-of-the-art of research and technology in the area of yeast biotechnology and highlights prominent current research directions in the fields of yeast synthetic biology and strain engineering new developments in efficient biomolecule production fermented beverages (beer wine and honey fermentation) and yeast nanobiotechnology.]
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