Evgenia D. Spyrelli (a), Onur Ozcan (b), Fady Mohareb (b), Efstathios Z. Panagou (a), George- John E. Nychas (a),*

(a) Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855, Athens, Greece

(b) Bioinformatics Group, Department of Agrifood, School of Water, Energy and Environment Cranfield University, College Road, Cranfield, Bedfordshire, MK43 0AL, UK

* Corresponding author. Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences Agricultural University of Athens, Athens, 11855, Greece.

E-mail addresses: eugeniespcheng@gmail.com (E.D. Spyrelli), onur.ozcan@cranfield.ac.uk (O. Ozcan), stathispanagou@aua.gr (E.Z. Panagou), gjn@aua.gr (G.J.E. Nychas).

Received 22 September 2020; Received in revised form 19 February 2021; Accepted 19 February 2021