1. Department of Food Science, Faculty of Food‐Industry King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand
2. Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia Italy
3. Institute of Bioresources and Sustainable Development, Regional Centre Tadong Sikkim India
4. Department of Fermentation Technology, Faculty of Food‐Industry King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand