Sugahara, Asumi
Yoshimi, Akira
Shoji, Fumio
Fujioka, Tomonori
Kawai, Kiyoshi
Umeyama, Hideaki
Komatsu, Katsuichiro
Enomoto, Masaru
Kuwahara, Shigefumi
Hagiwara, Daisuke
Katayama, Takuya
Horiuchi, Hiroyuki
Miyazawa, Ken
Nakayama, Mayumi
Abe, Keietsu
Funding for this research was provided by:
Institute for Fermentation, Osaka (L-2018-2-014)
MEXT | Japan Society for the Promotion of Science (18K05384)
MEXT | Japan Society for the Promotion of Science (26292037)
Publication History
Received: 2018-12-06
Accepted: 2019-03-04
Published: 2019-05-02