Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II

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Published inFrontiers in microbiology Vol. 13; p. 1075162
Main Authors Lv, Xucong, Liu, Jun, Zhang, Chengcheng, Tran, Van-Tuan, Han, Kap-Hoon, Chen, Wanping
Format Journal Article
LanguageEnglish
Published Frontiers Media S.A 04.11.2022
Subjects
fermented food
Microbiology
mold
Monascus
Saccharomyces
yeast
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Author Zhang, Chengcheng
Han, Kap-Hoon
Chen, Wanping
Lv, Xucong
Liu, Jun
Tran, Van-Tuan
AuthorAffiliation 2 College of Food Science and Engineering, Central South University Forestry and Technology , Changsha , China
3 Food Science Institute, Zhejiang Academy of Agricultural Sciences , Hangzhou , China
7 Department of Molecular Microbiology and Genetics, Georg-August-Universität Göttingen , Göttingen , Germany
1 College of Biological Science and Technology, Fuzhou University , Fuzhou , China
4 Department of Microbiology, University of Science, Vietnam National University , Hanoi , Vietnam
6 Department of Pharmaceutical Engineering, Woosuk University , Wanju , South Korea
5 National Key Laboratory of Enzyme and Protein Technology, University of Science, Vietnam National University , Hanoi , Vietnam
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– name: 2 College of Food Science and Engineering, Central South University Forestry and Technology , Changsha , China
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Cites_doi 10.1016/j.cofs.2019.02.014
10.1016/j.cofs.2022.100845
10.3389/fmicb.2022.876872
10.1111/1541-4337.12145
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Copyright Copyright © 2022 Lv, Liu, Zhang, Tran, Han and Chen. 2022 Lv, Liu, Zhang, Tran, Han and Chen
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This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
Edited and reviewed by: Aldo Corsetti, University of Teramo, Italy
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References Chen (B3) 2022; 13
Venturini Copetti (B4) 2019; 25
Chen (B1) 2022; 46
Chen (B2) 2015; 14
References_xml – volume: 25
  start-page: 57
  year: 2019
  ident: B4
  article-title: Yeasts and molds in fermented food production: an ancient bioprocess
  publication-title: Curr. Opin. Food Sci.
  doi: 10.1016/j.cofs.2019.02.014
  contributor:
    fullname: Venturini Copetti
– volume: 46
  start-page: 100845
  year: 2022
  ident: B1
  article-title: Demystification of fermented foods by omics technologies
  publication-title: Curr. Opin. Food Sci.
  doi: 10.1016/j.cofs.2022.100845
  contributor:
    fullname: Chen
– volume: 13
  start-page: 876872
  year: 2022
  ident: B3
  article-title: Editorial: from traditional to modern: progress of molds and yeasts in fermented-food production
  publication-title: Front. Microbiol.
  doi: 10.3389/fmicb.2022.876872
  contributor:
    fullname: Chen
– volume: 14
  start-page: 555
  year: 2015
  ident: B2
  article-title: Edible filamentous fungi from the species Monascus: early traditional fermentations, modern molecular biology, and future genomics
  publication-title: Compr. Rev. Food Sci. Food Saf.
  doi: 10.1111/1541-4337.12145
  contributor:
    fullname: Chen
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Microbiology
mold
Monascus
Saccharomyces
yeast
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Title Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
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