Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production

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Bibliographic Details
Published inFrontiers in microbiology Vol. 13; p. 876872
Main Authors Chen, Wanping, Lv, Xucong, Tran, Van-Tuan, Maruyama, Jun-Ichi, Han, Kap-Hoon, Yu, Jae-Hyuk
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 17.03.2022
Subjects
Aspergillus
fermented food
Koji
Microbiology
mold
Saccharomyces
yeast
Koji
Aspergillus
mold
Saccharomyces
fermented food
yeast
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Bibliography:SourceType-Scholarly Journals-1
content type line 23
ObjectType-Editorial-2
ObjectType-Commentary-1
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
Edited and reviewed by: Giovanna Suzzi, University of Teramo, Italy
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2022.876872