1. 1Faculty of Bioscience Engineering, Department of Food Safety and Quality, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent University, Ghent, Belgium
2. 2Faculty of Bioscience Engineering, Department of Biochemical and Microbial Technology, Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Ghent, Belgium
3. 3Faculty of Agriculture, Department of Food Safety and Food Quality Management, Belgrade University, Belgrade-Zemun, Serbia