About the Authors

Bas Teusink, Anne Wiersma, Leo Jacobs, Eddy J. Smid
Top Institute Food and Nutrition (WCFS), Wageningen, The Netherlands

Bas Teusink, Anne Wiersma, Leo Jacobs, Eddy J. Smid
NIZO Food Research BV, Ede, The Netherlands

Bas Teusink, Richard A. Notebaart
Center for Molecular and Biomolecular Informatics (NCMLS), Radboud University Nijmegen Medical Center, Nijmegen, The Netherlands

Bas Teusink, Anne Wiersma, Richard A. Notebaart, Eddy J. Smid
Kluyver Centre for Genomics of Industrial Fermentation, Delft, The Netherlands

Corresponding Author

bas.teusink@falw.vu.nl

Competing Interests

The authors have declared that no competing interests exist.

Author Contributions

Conceived and designed the experiments: BT AW LJ RAN EJS. Performed the experiments: AW LJ. Analyzed the data: BT AW LJ RAN. Contributed reagents/materials/analysis tools: RAN. Wrote the paper: BT AW RAN EJS.