EDITORIAL: Microbial diversity, microbial resources and the quality/safety of fermented beverages

The study and innovation of fermented beverages are highly significant in bio-processed food research. Different fermented beverages, such as fermented milk, wine, fruit wines, ciders, and beer, are widely consumed as traditional products and this field also represents one of the most dynamic sectors for innovative fermented products, including dairy-like plant-based beverages and new fortified and functional drinks. This Special Issue brings together several studies focused on the microbial diversity (bacteria, yeasts, and filamentous fungi) associated with fermented beverages, which is crucial for understanding fermentation processes and driving innovation in the sector. The versatility of fermented beverages makes them promising candidates for promoting personalized nutrition and overall well-being. Moreover, this product segment offers significant potential for adding value to resources and enhancing the use of by-products from existing value chains, thus contributing to the circular economy in agri-food systems. The Special Issue “Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages” covers twenty-six original research papers briefly described in this editorial.