| Authors: |
Kuzman M; BOKU University, Institute of Microbiology and Microbial Biotechnology, Department of Biotechnology and Food Science, Vienna, Austria; Austrian Centre of Industrial Biotechnology (ACIB), Vienna, Austria., Sanvito L; BOKU University, Institute of Microbiology and Microbial Biotechnology, Department of Biotechnology and Food Science, Vienna, Austria., Mitic BM; BOKU University, Institute of Microbiology and Microbial Biotechnology, Department of Biotechnology and Food Science, Vienna, Austria; BOKU University, Institute of Analytical Chemistry, Department of Natural Sciences and Sustainable Resources, Vienna, Austria., Ata Ö; BOKU University, Institute of Microbiology and Microbial Biotechnology, Department of Biotechnology and Food Science, Vienna, Austria; Austrian Centre of Industrial Biotechnology (ACIB), Vienna, Austria. Electronic address: oezge.ata@boku.ac.at., Mattanovich D; BOKU University, Institute of Microbiology and Microbial Biotechnology, Department of Biotechnology and Food Science, Vienna, Austria; Austrian Centre of Industrial Biotechnology (ACIB), Vienna, Austria. |