Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role

Front Microbiol. 2021 Jul 9:12:711013. doi: 10.3389/fmicb.2021.711013. eCollection 2021.

Authors

Paola Lavermicocca¹, Cristina Reguant², Joaquin Bautista-Gallego³

Affiliations

¹ Institute of Sciences of Food Production, National Council of Research of Italy, Bari, Italy.
² Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain.
³ Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, Badajoz, Spain.

No abstract available

Keywords: fermentation processes; food quality; food safety; health promoting features; product preservation.

Publication types

Editorial