Editorial: The Microbiological Functionality and Safety of Fermented Foods

Jae-Hyung Mah; Claudia Ruiz-Capillas

doi:10.3389/fmicb.2022.979329

Editorial: The Microbiological Functionality and Safety of Fermented Foods

Front Microbiol. 2022 Jul 13:13:979329. doi: 10.3389/fmicb.2022.979329. eCollection 2022.

Authors

Jae-Hyung Mah¹, Claudia Ruiz-Capillas²

Affiliations

¹ Department of Food and Biotechnology, Korea University, Sejong, South Korea.
² Institute of Science and Technology of Food and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain.

No abstract available

Keywords: fermented foods; food functionality; food quality and safety; functional compounds; hazardous compounds; probiotic microorganisms; spoilage and pathogenic microorganisms.

Publication types

Editorial