About the Authors
- Marianna Bessmeltseva
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Contributed equally to this work with: Marianna Bessmeltseva, Ene Viiard
Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
- Ene Viiard
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Contributed equally to this work with: Marianna Bessmeltseva, Ene Viiard
* E-mail: ene@tftak.eu
Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
- Jaak Simm
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Affiliation Centre for Biology of Integrated Systems, Tallinn University of Technology, Tallinn, Estonia
- Toomas Paalme
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Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
- Inga Sarand
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Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia, Department of Gene Technology, Tallinn University of Technology, Tallinn, Estonia
Competing Interests
The authors have read the journal’s policy and have the following conflicts. The authors M. Bessmeltseva, E. Viiard, T. Paalme and I. Sarand work part-time at Competence Center of Food and Fermentation Technologies. This does not alter the authors’ adherence to PLOS ONE policies on sharing data and materials.
Author Contributions
Conceived and designed the experiments: EV MB IS TP. Performed the experiments: EV MB. Analyzed the data: EV MB IS JS. Contributed reagents/materials/analysis tools: EV MB JS TP IS. Wrote the paper: EV MB IS TP JS.