Yeast Biotechnology 5.0

<p>Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities they have been used to produce many interesting products such as beer wine bread biofuels and biopharmaceuticals. <em>Saccharomyces cerevisiae</em> (baker's yeast) is likely the most human-exploited yeast species. <em>Saccharomyces</em> is a popular choice for industrial applications although its use in beer production dates to at least the sixth millennium BC. Baker's yeast represents a cornerstone of modern biotechnology enabling the development of efficient production processes for antibiotics biopharmaceuticals technical enzymes and ethanol and biofuels. Today diverse yeast species are explored for industrial applications such as e.g. <em>Saccharomyces</em> <em>cerevisiae</em> and <em>Saccharomyces</em> <em>patorianus </em>hybrid brewer's yeast<em> Yarrowia lipolytica </em>and<em> Pichia fermentans</em>. This installment-Yeast Biotechnology 5.0-continues the Yeast Biotechnology Special Issue series of the MDPI journal <em>Fermentation</em>. This Special Issue highlights prominent current research directions in the fields of yeasts as a cell factory (isocitric acid and cannabinoid production) yeast nanobiotechnology (yeast nanomotion) wine yeasts and wine fermentation brewer's yeast and beer fermentation yeasts for waste fermentation coffee fermentation distillery fermentation and ruminal fermentation and yeasts as probiotics.</p>