1. Laboratory of Enzyme, Fermentation and Brewing Technology, Department of Microbial and Molecular Systems (M2S), Faculty of Engineering Technology, KU Leuven, Technology Campus Ghent, Ghent, Belgium
2. Department of Food Science, Ingredient and Dairy Technology, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
3. Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
4. Chair of Brewing and Beverage Technology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany