Conventional and Non-Conventional Yeasts: From Basic Research to Application

Yeasts play a pivotal role in various industries owing to their fermentation capabilities. Conventional yeasts have been extensively researched and applied in baking and brewing due to their well-understood metabolic pathways and reliable performance under standard conditions. This foundational research has eased their widespread adoption in industrial processes. In contrast, non-conventional yeasts are gaining attention for their unique biochemical traits and adaptability to harsh environments. From research into these yeasts' specialised properties emerges potential applications in diverse fields such as biofuel production, bioremediation and pharmaceuticals. Bridging the gap from research to practical application is crucial for utilising the full potential of both conventional and non-conventional yeasts in advancing sustainable biotechnological solutions. Different approaches, evaluations, methodologies and advanced studies on conventional and non-conventional yeasts have been included in this book. There has been rapid progress in this field and its applications are finding their way across multiple industries. For all those who are interested in biotechnology and microbiology, this book can prove to be an essential guide.