Editorial: Microbial communities in fermented products: current knowledge and future prospects

• Photis Papademas,
• Spiros Paramithiotis,
• Maria Aspri,
• Thomas Bintsis,
• Dimitrios A. Anagnostopoulos,
• Dimitrios Tsaltas

Affiliations

Photis Papademas

Department of Agricultural Sciences, Biotechnology & Food Science, Faculty of Geotechnical Sciences and Environmental Management, Cyprus University of Technology, Limassol, Cyprus

Spiros Paramithiotis

Department of Biological Applications and Technology, School of Health Sciences, University of Ioannina, Ioannina, Greece

Maria Aspri

Department of Agricultural Sciences, Biotechnology & Food Science, Faculty of Geotechnical Sciences and Environmental Management, Cyprus University of Technology, Limassol, Cyprus

Thomas Bintsis

School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece

Dimitrios A. Anagnostopoulos

Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece

Dimitrios Tsaltas

Department of Agricultural Sciences, Biotechnology & Food Science, Faculty of Geotechnical Sciences and Environmental Management, Cyprus University of Technology, Limassol, Cyprus