Yeast biotechnology 2.0

Abstract

This Special Issue compiles the current state-of-the-art of research and technology in the area of “yeast biotechnology” and highlights prominent current research directions in the fields of yeast synthetic biology and strain engineering, new developments in efficient biomolecule production, fermented beverages (beer, wine, and honey fermentation), and yeast nanobiotechnology. We very much hope that you enjoy reading it and looking forward to the next special issue “Yeast Biotechnology 3.0” to appear in 2019 (https://www.mdpi.com/journal/fermentation/special_issues/yeast3).