Edited by Prof Diethard Mattanovich
Microbial Cell Factories invites submissions to the recently launched thematic series on “Yeast biotechnology”.
Mankind has exploited the metabolic activities of yeasts in baking and brewing for several millennia. The invention of the fed-batch technology for production of bakers' yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals and technical enzymes. Alcoholic fermentation, on the other hand, is a model for microbial metabolite production and has become a major research focus for the manufacturing of biofuels. Expanding from our knowledge on bakers' yeast, diverse yeast species are explored today. The series highlights the latest research to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, underlining the huge potential of yeast biotechnology.
This collection of articles has not been sponsored and articles have undergone the journal’s standard peer-review process. The Guest Editors declare no competing interests.