| Abstrakt: |
This document is a special issue of the journal Fermentation titled "Yeast Biotechnology 6.0." It features research and technology related to yeast biotechnology, including topics such as yeasts as a cell factory, yeast nanobiotechnology, wine yeasts and fermentation, yeasts and food fermentation, and biocontainment for yeast biotechnology. The articles cover a range of subjects, including the use of CRISPR-Cas engineered nonconventional yeasts as microbial cell factories, the production of SARS-CoV-2 spike receptor binding domain using Pichia pastoris, the engineering of Komagataella phaffii for the production of renewable chemicals and proteins, the development of rapid antifungal susceptibility testing methods, the measurement of yeast adhesion using optical microscopy, the impact of diamond nanoparticles on yeast cells, the potential of nonconventional yeasts in wine fermentation, the use of immobilized yeasts in sparkling wine production, the fermentation of table olives using starter cultures, and biocontainment techniques for yeast biotechnology. [Extracted from the article] |
