1. “Role of Lactic Acid Bacteria in Food Preservation and Safety”
by Agnieszka Zapaśnik, Barbara Sokołowska and Marcin Bryła
Foods 2022, 11(9), 1283; https://doi.org/10.3390/foods11091283
Available online: https://www.mdpi.com/2304-8158/11/9/1283

2. “Antifungal Preservation of Food by Lactic Acid Bacteria”
by Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri and Per E. J. Saris
Foods 2022, 11(3), 395; https://doi.org/10.3390/foods11030395
Available online: https://www.mdpi.com/2304-8158/11/3/395

3. “Nutritional Profile and Health Benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as Functional Foods: Current Scenario and Future Perspectives”
by Aly Farag El Sheikha
Foods 2022, 11(7), 1030; https://doi.org/10.3390/foods11071030
Available online: https://www.mdpi.com/2304-8158/11/7/1030

4. “Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals”
by María Laura Werning, Annel M. Hernández-Alcántara, María Julia Ruiz, Lorena Paola Soto, María Teresa Dueñas, Paloma López and Laureano Sebastián Frizzo
Foods 2022, 11(9), 1284; https://doi.org/10.3390/foods11091284
Available online: https://www.mdpi.com/2304-8158/11/9/1284

5. “Current Trends in the Production of Probiotic Formulations”
by Jakub Kiepś and Radosław Dembczyński
Foods 2022, 11(15), 2330; https://doi.org/10.3390/foods11152330
Available online: https://www.mdpi.com/2304-8158/11/15/2330

6. “Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions”
by Márcia C. Coelho, Francisco Xavier Malcata and Célia C. G. Silva
Foods 2022, 11(15), 2276; https://doi.org/10.3390/foods11152276
Available online: https://www.mdpi.com/2304-8158/11/15/2276

7. “Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism”
by Kunyao Luo, Pengyu Zhao, Yifei He, Shengnan Kang, Chenyu Shen, Shuo Wang, Meixian Guo, Lehui Wang and Chao Shi
Foods 2022, 11(3), 403; https://doi.org/10.3390/foods11030403
Available online: https://www.mdpi.com/2304-8158/11/3/403

8. “Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals”
by Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiuting Li, Weiwei Li, Chengnan Zhang and Baoguo Sun
Foods 2023, 12(3), 644; https://doi.org/10.3390/foods12030644
Available online: https://www.mdpi.com/2304-8158/12/3/644

9. “Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu”
by Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiuting Li and Baoguo Sun
Foods 2023, 12(1), 207; https://doi.org/10.3390/foods12010207
Available online: https://www.mdpi.com/2304-8158/12/1/207