Mingxia Wu

Jul 19, 2024 | onlinelibrary.wiley.com | Na Liu |Yue Hu |Mingxia Wu |Likang Qin

1 INTRODUCTION Fermentation is an ancient way of food preservation and the preferred traditional process for preserving foods and enhancing their properties because it can effectively extend the shelf life of foods through the production of inhibitory metabolites such as organic acids, ethanols, and bacteriocins by microorganisms (Yao et al., 2022). Fermented foods have a long history and are an indispensable part of our daily life (Sun et al., 2021).