Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products

Anthony N Mutukumira¹, Svetoslav Dimitrov Todorov^{2

3}

Affiliations

¹ School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand.
² ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.
³ CISAS-Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal.

Editorial

Anthony N Mutukumira et al. Foods. 2024.

. 2024 Jun 9;13(12):1817.

doi: 10.3390/foods13121817.

Anthony N Mutukumira¹, Svetoslav Dimitrov Todorov^{2

3}

¹ School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand.
² ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.
³ CISAS-Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal.

Abstract

Fermentation is probably the oldest ancient tradition used by indigenous inhabitants for the preservation of food [...].

The authors declare no conflicts of interest.

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