Yeast Biotechnology

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 man. 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 is focused on some recent developments of yeast biotechnology i.e. bioethanol wine and beer and enzyme production. Additionally the new field of yeast nanobiotechnology is introduced and reviewed.