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Volume 14
Issue 21
10.3390/foods14213775
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Editorial

Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products

by
Meilin Wang
and
Yongqi Yin
*
College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(21), 3775; https://doi.org/10.3390/foods14213775
Submission received: 10 October 2025 / Revised: 21 October 2025 / Accepted: 25 October 2025 / Published: 4 November 2025
(This article belongs to the Special Issue Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products)
Versions Notes

Excerpt

Note: In lieu of an abstract, this is an excerpt from the first page.

Fermented foods constitute an integral component of the human diet, evolving from ancient preservation techniques to sophisticated nutritional matrices in modern food systems [...]

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MDPI and ACS Style

Wang, M.; Yin, Y. Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products. Foods 2025, 14, 3775. https://doi.org/10.3390/foods14213775

AMA Style

Wang M, Yin Y. Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products. Foods. 2025; 14(21):3775. https://doi.org/10.3390/foods14213775

Chicago/Turabian Style

Wang, Meilin, and Yongqi Yin. 2025. "Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products" Foods 14, no. 21: 3775. https://doi.org/10.3390/foods14213775

APA Style

Wang, M., & Yin, Y. (2025). Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products. Foods, 14(21), 3775. https://doi.org/10.3390/foods14213775

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