Editorial: Traditional ethnic fermented foods and their naturally associated microbial resources: sustainable source for promoting human health, food safety, and security

• Diganta Narzary,
• Romi Wahengbam,
• Moshe Shemesh

Affiliations

Diganta Narzary

Department of Botany, Gauhati University, Guwahati, Assam, India

Romi Wahengbam

Centre for Infectious Diseases, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat, Assam, India

Moshe Shemesh

Department of Food Science, Institute of Postharvest Technology and Food Sciences, The Volcani Institute, Agricultural Research Organization, Rishon LeZion, Israel