The journal is recognised as a key publication for the global yeast research community, focusing on both fundamental and applied research, and is published by Oxford University Press on behalf of the Federation of European Microbiological Societies (FEMS).

Their retrospectives (papers that focus on their past research and life journey) in this journal highlight decades of influential work in microbiology and biotechnology, as well as their lasting contributions to the international scientific community. They were among only 21 international scientists honoured by FEMS Yeast Research over the past 23 years for their outstanding contributions to yeast science, underscoring their global standing in the field.

Prof Hennie JJ van Vuuren

Prof Van Vuuren joined the Department of Microbiology in 1983. At that stage there were 2 faculty members, 4 graduate students and no research laboratories.  When he left Stellenbosch in 1997, the Department had 8 faculty members training 57 graduate students in outstanding research facilities. He became a full professor and Head of the Department of Microbiology in 1993 and played a pivotal role in strengthening the Department’s research profile during a formative period. His leadership coincided with a time of rapid expansion in molecular microbiology (study of genes and molecules of microorganisms), and he was instrumental in positioning the Department at the forefront of biotechnology research in South Africa. He was the founding Director of the Institute for Biotechnology at SU (1987-1997).

Earlier in his career, he developed an industrial fermentation process for mahewu (a traditional, non-alcoholic Southern African drink made by fermenting maize porridge or mieliepap) that was successfully commercialised in multiple production facilities, reflecting a long-standing focus on applied microbiology.

Van Vuuren’s work was characterised by a strong integration of fundamental science and industrial application, particularly in the field of yeast biotechnology. His research focused on improving the performance of yeast strains used in wine production by modifying their DNA and altering their internal chemical processes. Among his most notable achievements was the development of genetically enhanced yeast strains that address key challenges in fermentation, including the prevention of stuck malolactic fermentations and the reduction of undesirable compounds. These innovations led to the first wine yeasts to receive Generally Regarded As Safe (GRAS) status from the US Food and Drug Administration, demonstrating their global applicability and impact.

Van Vuuren was convenor of one of the committees appointed in 1985 to investigate future developments of SU; represented the Committee of University Principals in the Industrial Biotechnology Association of Southern Africa (1992/1993); served as Senator (1993-1997); and was elected by the Senate as a member of the SU Research Committee (1995-1997).

Over the course of his career, more than 80 of his scientific papers were published in leading international journals. He also supervised or co-supervised numerous postgraduate students, including 26 master’s and 12 doctoral candidates, as well as several postdoctoral fellows. His contributions extended beyond academia through the development of patented technologies (including five patents, three of which have been commercialised) in the wine and biotechnology industries.

Following his departure from SU in 1997, Van Vuuren continued his academic career in Canada. He was appointed to the Blythe and Violet Eagles Chair in Food Biotechnology at the University of British Columbia (UBC), and became founding Director of the Wine Research Centre at the UBC. He was elected as Associate Dean: Research (2003–2011) and served on the Vice-President’s Research Committee of Associate Deans (2007-2012) and on the UBC Senior Appointments Committee (2015–2017).

At the UBC, he established advanced research and analytical facilities that supported interdisciplinary collaboration across multiple scientific fields.

Van Vuuren retired from the UBC in 2017 after establishing two private companies, Creatus Biosciences Inc. and Melio Peptide Inc., where he continues to contribute to innovation in biotechnology. During his career he obtained more than R300 million in research grants.  

• Read the article, Industry and academia—a perfect match, in FEMS Yeast Research

Prof Isak S Pretorius

Prof Isak (Sakkie) Pretorius continued to build on the Department’s growing international reputation. He was promoted to full professor in 1993 and played a leading role in advancing molecular yeast genetics and biotechnology at SU.

During his tenure, Pretorius contributed to the establishment of South Africa’s first dedicated research programme in molecular yeast biotechnology and served as the inaugural Director of the Institute for Wine Biotechnology in 1995. His research bridged fundamental microbiology and industrial innovation, particularly through the development and application of genetically improved yeast strains for the wine industry.

His work achieved both academic and commercial success. Notably, the development of industrial yeast strains, including those used to enhance fermentation processes and wine quality, demonstrated the value of combining molecular genetics with applied biotechnology. These contributions helped position SU as a leader in yeast research and fermentation science (the study of how microorganisms like yeast and bacteria are used to convert sugars and other raw materials into useful products).

Pretorius has had an extensive and highly productive academic career. He has authored or co-authored more than 270 highly cited, peer-reviewed scientific publications, with a current h-index of 92, as well as numerous book chapters, and has delivered hundreds of research presentations internationally. He has supervised or co-supervised many postgraduate students, including more than 35 doctoral and more than 50 master’s candidates, contributing significantly to the development of the next generation of scientists.

In addition to his academic output, Pretorius has been actively involved in innovation and technology development, holding 6 patents arising from his research. He has also secured more than R1.3 billion in research funding, reflecting the scale and impact of his work.

After leaving South Africa in the early 2000s, Pretorius held several senior leadership roles in Australia, including Managing Director of the Australian Wine Research Institute, where under his leadership the Institute significantly expanded its research output and external funding. He later served as Deputy Vice-Chancellor (Research and Innovation) at the University of South Australia, and subsequently as Deputy Vice-Chancellor (Research) at Macquarie University in Sydney, where he currently serves in this role. 

In this capacity, he has been instrumental in advancing large-scale research initiatives in synthetic biology, genomics, and bioengineering, including participation in international collaborations such as the Synthetic Yeast Genome (Sc2.0) Project. The redesign and chemical synthesis of all 16 chromosomes of the yeast Saccharomyces cerevisiae brought the Sc2.0 project within reach of creating the first complex cell with a fully human-made genome. This breakthrough paves the way for a new generation of engineered organisms with applications spanning agriculture, healthcare, environmental sustainability, and industrial biotechnology.

The recognition of Profs Van Vuuren and Pretorius in FEMS Yeast Research highlights not only their individual achievements but also the important role played by SU in the development of microbiology and biotechnology in South Africa. Their careers reflect a shared commitment to excellence in research, teaching, and innovation, as well as a strong emphasis on the translation of scientific knowledge into practical applications.

Their inclusion in this prestigious journal serves as a reminder of the Department of Microbiology’s rich history and its continued commitment to advancing scientific discovery with global impact.

• Read the article, "Fermenting ideas at the interface of wine yeast biotechnology and synthetic genomics", in FEMS Yeast Research