Yeast-Yeast interactions: Saccharomyces and non-Saccharomyces in Fermented Beverage Production

Traditionally, alcoholic fermentations have been dominated by Saccharomyces cerevisiae, valued for its robustness and high ethanol productivity. However, non-Saccharomyces yeasts, once considered contaminants, are now recognized as important contributors to the complexity of fermented beverages. These species can produce a wide range of secondary metabolites, including esters, higher alcohols, and organic acids, which influence aroma and flavor.In natural and industrial fermentations, multiple yeast species coexist and interact throughout the process. These interactions can be competitive or synergistic and are influenced by factors such as nutrient availability, oxygen levels, and environmental stress. Understanding these dynamics is essential for optimizing mixed-culture fermentations and exploiting microbial diversity for product innovation.The goal of this Research Topic is to advance the understanding of interactions between Saccharomyces and non-Saccharomyces yeasts in the context of fermented beverage production. Despite the growing use of mixed starter cultures, the mechanisms governing yeast coexistence, competition, and cooperation remain only partially understood. This limits the ability to predict fermentation outcomes and to rationally design microbial consortia with desired functional properties.This Topic aims to bridge this knowledge gap by promoting studies that elucidate the molecular, metabolic, and ecological bases of yeast interactions. A key objective is to identify strategies to harness these interactions for improving fermentation efficiency, enhancing sensory complexity, and increasing process sustainability. Ultimately, the collected works will contribute to the development of more controlled, reproducible, and innovative fermentation processes.This Research Topic will focus on the interactions between Saccharomyces and non-Saccharomyces yeasts in fermented beverage systems, including wine, beer, cider, and other industrial fermentations. Topics of interest include, but are not limited to: microbial ecology of mixed fermentations, metabolic interactions, impact on aroma and flavor development, strain compatibility and selection, and the influence of environmental and technological parameters.Manuscripts may include original research articles, reviews, mini-reviews, and methods papers. Studies addressing industrial applications, process optimization, and scale-up are particularly welcome. Contributions that integrate multidisciplinary perspectives or propose innovative fermentation strategies will be highly valued. Topic editors: Chiara Nadai Source: https://www.frontiersin.org/research-topics/82571/yeast-yeast-interactions-saccharomyces-and-non-saccharomyces-in-fermented-beverage-production