Yeast Fermentation, 2nd Edition

Dear Colleagues,

Due to their advantages, yeast strains, especially Saccharomyces cerevisiae, have been widely used in industrial fermentation, such as the significant production of bioethanol, chemicals, and beverages. However, during the fermentation process, yeast cells have to cope with a variety of stresses, such as the accumulation of ethanol, high temperature, high osmotic stress, a large amount of sugar, inoculation amount, and oxidation. To increase fermentation efficiency, yeast strains with higher stress tolerance are highly desirable. Moreover, fermentation performed by S. cerevisiae and other yeast strains is occasionally contaminated by or sometimes requires co-cultivation with other microorganisms to improve yield or give the product a unique taste and flavor. The co-culture of yeast strains and other microorganisms can be used to produce target products that require relative long biosynthetic pathways, thereby improving their production efficiency. Interactions between different microorganisms are complicated and, in some cases, are vital for microorganisms to improve their fermentation performances.

The goal of this Special Issue is to publish both recent innovative research results as well as review papers on fermentation performed by yeast strains, such as the production of chemicals and foods, the fermentation process, and attempts to improve the stress tolerance of yeast strains. Reviews and research papers on co-cultivation-related interactions and social behaviors, microorganism co-existence, and environmental stresses-associated physiological changes that occur in the fermentation of S. cerevisiae are also of interest. If you would like to contribute a review paper, please contact one of the editors to discuss the relevance of your chosen topic before submitting your manuscript.

I look forward to receiving your contributions.

Prof. Dr. Shuobo Shi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• yeast
• fermentation
• fermentation process
• co-culture
• stress tolerance
• chemicals
• foods
• interaction between microorganisms
• fermentation efficiency
• metabolic engineering
• strain development

• Yeast - Fermentation in Fermentation (13 articles)