| Affiliation: | 1. Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran;2. Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran;1. College of Food Science, Southwest University, Chongqing 400715, PR China;2. Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, PR China;1. Departamento de Microbiología y Ecología, Universitat de València (UVEG), Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain;2. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, (UVEG), Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain;3. Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, Tucumán, Argentina;4. Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Calle Agustín Escardino 7, 46980, Paterna, Valencia, Spain;5. Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980, Paterna, Valencia, Spain;1. Department of Soil, Plant and Food Sciences, University of Bari A. Moro, G. Amendola 165/A, 70126 Bari, Italy;2. Department of Food and Nutritional Sciences, University College, Western Road, Cork, Ireland;1. Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France;2. Université de Brest, UEB, Institut Universitaire Européen de la Mer (IUEM) – UMR UBO, CNRS, IFREMER 6197, Laboratoire de Microbiologie des Environnements Extrêmes (LMEE), Place Nicolas Copernic, Plouzané, France |
