Microbial Fermentation of Food: Beneficial Strains, Active Substances, Functional Properties

Dear Colleagues,

Microorganisms play an important role in the process of food fermentation. With the improvement of people's living standard, the quality and functional characteristics of fermented food have been paid more attention. Therefore, in order to fully understand and improve the active substances and their functional properties of fermented foods, this topic will focus on the screening and modification of beneficial strains in the food fermentation process, the active substances produced in the fermentation process and their identification, and the corresponding functional properties.

Dr. Ling Sun
Dr. Xinping Lin
Guest Editors

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