The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Maria L. Marco(Hospital General Universitario de Alicante Doctor Balmis), Robert W. Hutkins(University of Nebraska–Lincoln), Marie‐Claire Arrieta(University of Calgary), Wilhelm H. Holzapfel(Handong Global University), Luc De Vuyst(Vrije Universiteit Brussel), Benjamin E. Wolfe(Tufts University), Colin Hill(University College Cork), Paul D. Cotter(Teagasc - The Irish Agriculture and Food Development Authority), Michael G. Gänzle(University of Alberta), Sarah Lebeer(University of Antwerp), Dan Merenstein(Georgetown University), Gregor Reid(Western University), Mary Ellen Sanders(Protexin)
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