Editorial: Upgrading the classic: the transformation of rudimentary fermented products into controlled industrial processes by Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Adewale Olusegun Obadina, Pushpa S. Murthy

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Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast by Mara Eli de Matos, Adriane Bianchi Pedroni Medeiros, Gilberto Vinicius de Melo Pereira, Vanete Thomaz Soccol, Carlos Ricardo Soccol

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Fermented Soy Products and Their Potential Health Benefits: A Review by Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, Susan Grace Karp, Carlos Ricardo Soccol

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Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation by Vanessa Bassi Pregolini, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol

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High-Throughput rRNA Gene Sequencing Reveals High and Complex Bacterial Diversity Associated with Brazilian Coffee Bean Fermentation by Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, Vanete Thomaz Soccol, Carlos Ricardo Soccol

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Converting Sugars into Cannabinoids—The State-of-the-Art of Heterologous Production in Microorganisms by Gabriel Rodrigues Favero, Gilberto Vinícius de Melo Pereira, Júlio Cesar de Carvalho, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol

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Selenium-Enriched Probiotic Saccharomyces boulardii CCT 4308 Biomass Production Using Low-Cost Sugarcane Molasses Medium by Denise Honda Kitamura, Luciana Porto de Souza Vandenberghe, Cristine Rodrigues, Denise Naomi Xavier Salmon, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol

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Effect of Co-Inoculation with <i>Pichia fermentans</i> and <i>Pediococcus acidilactici</i> on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans by Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Cristine Rodrigues, Maria Giovana B. Pagnoncelli, Carlos Ricardo Soccol

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Mixotrophic Cultivation of Microalgae in Cassava Processing Wastewater for Simultaneous Treatment and Production of Lipid-Rich Biomass by Vanessa Ghiggi Sorgatto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, Marco Aurélio de Carvalho, Gilberto Vinícius de Melo Pereira, Júlio Cesar de Carvalho

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Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies by Alexander da Silva Vale, Gabriel Balla, Luiz Roberto Saldanha Rodrigues, Dão Pedro de Carvalho Neto, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira

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Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil by Roberto Degenhardt, Doris Sobral Marques Souza, Leidiane A. Acordi Menezes, Gilberto Vinícius de Melo Pereira, David Rodríguez-Lázaro, Gislaine Fongaro, Juliano De Dea Lindner

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Potential applications of plant probiotic microorganisms in agriculture and forestry by Luciana Porto de Souza Vandenberghe, Lina Marcela Blandon Garcia, Cristine Rodrigues, Marcela Cândido Camara, Gilberto Vinícius de Melo Pereira, Juliana de Oliveira, Carlos Ricardo Soccol

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Enhancing the Recovery of Bioactive Compounds of Soybean Fermented with <i>Rhizopus oligosporus</i> Using Supercritical CO₂: Antioxidant, Anti-Inflammatory, and Oxidativ... by Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Maria Rosa Machado Prado, Marcos Lucio Corazza, Vanete Thomaz Soccol, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol

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Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications by Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio Cesar de Carvalho, Susan Grace Karp, Cristine Rodrigues, Vanete Thomaz Soccol, Letícia Schneider Fanka, Carlos Ricardo Soccol

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Production, Formulation, and Application of Postbiotics in the Treatment of Skin Conditions by Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Ana Caroline de Oliveira, Dão Pedro de Carvalho Neto, Leonardo Wedderhoff Herrmann, Susan Grace Karp, Vanete Thomaz Soccol, Carlos Ricardo Soccol

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What Is <em>Candida</em> Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods by Gilberto Vinícius de Melo Pereira, Bruna Leal Maske, Dão Pedro de Carvalho Neto, Susan Grace Karp, Juliano De Dea Lindner, José Guilherme Prado Martin, Bianca de Oliveira Hosken, Carlos Ricardo Soccol

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Lutein from Microalgae: An Industrial Perspective of Its Production, Downstream Processing, and Market by Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, Juliana Cardoso, Gilberto Vinícius de Melo Pereira, Luciana Porto de Souza Vandenberghe, Maria Clara Manzoki, Ranga Rao Ambati, Gokare Aswathanarayana Ravishankar, Júlio Cesar de Carvalho

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Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms by Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, José Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira

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Emerging contaminants bioremediation by enzyme and nanozyme-based processes – A review by Gustavo Amaro Bittencourt, Luciana Porto de Souza Vandenberghe, Walter José Martínez-Burgos, Kim Kley Valladares-Diestra, Ariane Fátima Murawski de Mello, Bruna Leal Maske, Satinder Kaur Brar, Sunita Varjani, Gilberto Vinicius de Melo Pereira, Carlos Ricardo Soccol

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