Yeast Biotechnology 6.0

<p><span style=color: rgba(23 43 77 1)>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. </span><em style=color: rgba(23 43 77 1)>Saccharomyces cerevisiae</em><span style=color: rgba(23 43 77 1)> (bakers' yeast) is likely the most human-exploited yeast species. </span><em style=color: rgba(23 43 77 1)>Saccharomyces</em><span style=color: rgba(23 43 77 1)> is a popular choice for industrial applications and its use in beer production dates back to at least the 6th millennium BC. Bakers' yeast represents a cornerstone of modern biotechnology enabling the development of efficient production processes for antibiotics biopharmaceuticals technical enzymes and ethanol and biofuels. Today more diverse yeast species are being explored for industrial applications e.g. the </span><em style=color: rgba(23 43 77 1)>Saccharomyces</em><span style=color: rgba(23 43 77 1)> </span><em style=color: rgba(23 43 77 1)>cerevisiae</em><span style=color: rgba(23 43 77 1)> </span><em style=color: rgba(23 43 77 1)>S.</em><span style=color: rgba(23 43 77 1)> </span><em style=color: rgba(23 43 77 1)>cerevisiae bayanus Pichia pastori</em><span style=color: rgba(23 43 77 1)>s (</span><em style=color: rgba(23 43 77 1)>Komagataella phaffii</em><span style=color: rgba(23 43 77 1)>) </span><em style=color: rgba(23 43 77 1)>Saccharomycopsis fermentans</em><span style=color: rgba(23 43 77 1)> </span><em style=color: rgba(23 43 77 1)>Wickerhamomyces anomalus</em><span style=color: rgba(23 43 77 1)> and </span><em style=color: rgba(23 43 77 1)>Candida species</em><span style=color: rgba(23 43 77 1)>. This instalment - Yeast Biotechnology 6.0 - continues the Yeast Biotechnology Special Issue series of the MDPI journal</span><em style=color: rgba(23 43 77 1)> Fermentation</em><span style=color: rgba(23 43 77 1)>. This issue highlights the current prominent research directions in the fields of yeasts as a cell factory yeast nanobiotechnology wine yeasts and wine fermentation yeasts and food fermentation and biocontainment for yeast biotechnology.</span></p><p><br></p><p><br></p>