Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
Wanping Chen, Xu‐Cong Lv, Van‐Tuan Tran, Jun‐ichi Maruyama, Kap‐Hoon Han, Jae‐Hyuk Yu
Abstract
EDITORIAL article Front. Microbiol., 17 March 2022Sec.Food Microbiology https://doi.org/10.3389/fmicb.2022.876872
Topics & Concepts
Fermentation in food processingProduction (economics)FermentationBiotechnologyFood processingBiologyBiochemical engineeringFood scienceEngineeringBacteriaEconomicsLactic acidMacroeconomicsGeneticsMicrobial Metabolism and ApplicationsInsect Utilization and EffectsMicrobial Natural Products and Biosynthesis