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. Saccharomyces cerevisiae (bakers' yeast) is likely the most human-exploited yeast species. Saccharomyces 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 Saccharomyces cerevisiae, S. cerevisiae bayanus, Pichia pastoris (Komagataella phaffii), Saccharomycopsis fermentans, Wickerhamomyces anomalus, and Candida species. This instalment - ""Yeast Biotechnology 6.0"" - continues the ""Yeast Biotechnology"" Special Issue series of the MDPI journal Fermentation. 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.
Guest editor:
Ronnie Willaert Imprint: Mdpi AG Dimensions:
Height: 244mm,
Width: 170mm,
Spine: 18mm
Weight: 658g ISBN:9783725822935 ISBN 10: 372582293X Pages: 206 Publication Date:10 October 2024 Audience:
General/trade
,
ELT Advanced
Format:Hardback Publisher's Status: Active