1. From the German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
2. School of Food Biosciences, University of Reading, UK
3. Department of Molecular Characterization, Bioneer A/S, Hørsholm, Denmark
4. Laboratory of Microbiology, Wageningen University, The Netherlands
5. Institut National de la Recherche Agronomique, Jouy en Josas, France