This Special Issue investigates the antioxidant activity of fermented foods and the microorganisms responsible for their production. It explores the biosynthesis and mass production of antioxidants derived from fermented foods and various food microorganisms, including lactic acid bacteria, yeast, fungi, and other bacteria, and evaluates their functional antioxidative properties.

This collection of research focuses on the scientific exploration of antioxidants within fermented foods and their microbial sources. The scope suggests a detailed examination of biochemical processes and functional evaluations, likely appealing to researchers and specialists in food science, microbiology, and biochemistry. The emphasis on biosynthesis and mass production indicates a practical application-oriented approach within the scientific community.