Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide. These rich and diverse fermented foods not only have unique flavors and qualities that appeal to local preferences but also embody local cultures and play a significant role in human life. Despite the popularity of fermented foods globally, many traditional fermented foods are still produced using open fermentation methods where it is difficult to evaluate the safety or function of microorganisms, leading to inevitable challenges. Therefore, to advance the knowledge on the functional properties of microorganisms in fermented foods globally, and shed light on the impact of these microorganisms on the safety and quality of fermented foods, we present “Microbiological Safety and Quality of Fermented Products”, a Special Issue publishing 10 papers.
This Special Issue covers four pivotal research topics. First, the microbial safety of fermented products, where researchers have focused on identifying food-borne pathogens in particular fermented products through detection methods, thereby improving the safety levels and reducing the harms of fermented products. Second, the functions of microorganisms in fermented foods have been investigated. Third, researchers have explored the application of microorganisms in various stages of fermented food production, for example, in pre-treatment, fermentation, and post-fermentation processes. Fourth, researchers have analyzed the changes in microflora during the different stages of fermenting food, providing crucial evidence for understanding the role played by microbes in creating distinctive flavor and quality.
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