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Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production

Wanping Chen1, Xucong Lv2, Van-Tuan Tran3

  • 1Department of Molecular Microbiology and Genetics, Georg-August-Universität Göttingen, Göttingen, Germany.

Frontiers in Microbiology
|April 11, 2022
PubMed
Abstract

No abstract available in PubMed .

Keywords:
AspergillusKojiSaccharomycesfermented foodmoldyeast

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