Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role

• Paola Lavermicocca,
• Cristina Reguant,
• Joaquin Bautista-Gallego

Affiliations

Paola Lavermicocca

Institute of Sciences of Food Production, National Council of Research of Italy, Bari, Italy

Cristina Reguant

Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain

Joaquin Bautista-Gallego

Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, Badajoz, Spain