Maria J. Saavedra ¹ Marta Laranjo ² Mirjana Grujović ³ Cinthia Alves-Barroco ⁴ Teresa Semedo-Lemsaddek ^4*

• ¹ Department of Veterinary Sciences, Antimicrobials, Biocides & Biofilms Unit (A2BUnit), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal, vila real, Portugal
• ² Mediterranean Institute for Agriculture, Environment and Development, University of Evora, Évora, Portugal
• ³ Institute for Information Technologies, University of Kragujevac, Kragujevac, Serbia
• ⁴ Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisboa, Portugal

autochthonous microbiota to play a central role in driving the fermentation process. These microbes can originate from raw materials, the environment, equipment, and even human interaction during production. The result is a dynamic microbial ecosystem that contributes not only to the safety and quality of fermented foods, but also to their distinct organoleptic properties.Historically, the characterization of these complex microbial communities was limited by traditional microbiological methods. Such approaches provided invaluable insights but often lacked the precision to fully capture the depth and diversity of fermentation microbiota. The advent of OMIC technologies revolutionized our ability to study microbial communities at a metabolic and functional level. These tools have shed new light on the interactions between microorganisms and their substrates, revealing how specific microbial populations influence flavor, aroma, texture, and even safety parameters.Despite these advances, much of the research has concentrated on large-scale, commercially produced fermented foods, such as wine, beer, and bread. Artisanal products, which often rely solely on their natural microbiota for fermentation, remain underexplored. This Special Issue seeked to address this gap by highlighting studies that focus on the characterization of autochthonous microbiota in artisanal fermented foods. "Rapid Identification of Lactic Acid Bacteria at Species/Subspecies Level via Ensemble Learning of Ramanomes" introduces a novel approach for the rapid identification of lactic acid bacteria using single-cell Raman spectroscopy combined with machine learning techniques. This method promises to enhance the efficiency and accuracy of lactic acid bacteria identification in fermented foods.In "Isolation and In Vitro Screening of the Probiotic Potential of Microorganisms from Fermented Food Products microorganisms from traditional fermented foods, of both animal and plant origin, are isolated and evaluated for their probiotic potential based on a set of in vitro assays, identifying promising candidates for future functional food applications.Overall, the diversity of studies published in this Special Issue reflects the global importance of artisanal fermented foods and the ongoing scientific efforts to decode the intricate microbial processes behind them. These studies not only contribute to our scientific knowledge, but may also have practical implications for improving food quality, safety, and the preservation of artisanal products.We are confident that this collection will serve as a valuable resource for researchers, food technologists, and industry professionals interested in fermented foods. The papers herein provide a comprehensive overview of the role the autochthonous microbiota plays in shaping fermented foods, emphasizing the relevance of understanding these microbial communities to enhance food quality and safety.Thanks to all the contributors and their excellent work, this Special Issue should inspire further research in this fascinating area of food science and technology. TS-L: Writingoriginal draft, Writingreview & editing. MJS, ML, MZG and CA-B: Writingreview & editing.