1. Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands;
2. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA;
3. Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, Switzerland