Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods

Front Microbiol. 2024 Mar 5:15:1387745. doi: 10.3389/fmicb.2024.1387745. eCollection 2024.
No abstract available

Keywords: fermentation; microbial fermentation; microbial flavor; nutrition sustainable food; plant-based; yeasts.

Publication types

  • Editorial

Grants and funding

The author(s) declare that no financial support was received for the research, authorship, and/or publication of this article.