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

• Wanping Chen,
• Xucong Lv,
• Van-Tuan Tran,
• Jun-ichi Maruyama,
• Kap-Hoon Han,
• Jae-Hyuk Yu,
• Jae-Hyuk Yu

Affiliations

Wanping Chen

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

Xucong Lv

College of Biological Science and Technology, Fuzhou University, Fuzhou, China

Van-Tuan Tran

Department of Microbiology & National Key Laboratory of Enzyme and Protein Technology, University of Science, Vietnam National University, Hanoi, Vietnam

Jun-ichi Maruyama

Department of Biotechnology, The University of Tokyo, Tokyo, Japan

Kap-Hoon Han

Department of Pharmaceutical Engineering, Woosuk University, Wanju, South Korea

Jae-Hyuk Yu

Department of Bacteriology, University of Wisconsin-Madison, Madison, WI, United States

Jae-Hyuk Yu

Department of Systems Biotechnology, Konkuk Institute of Science and Technology, Konkuk University, Seoul, South Korea