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Authors
Nishida, Shiho
Imaura, Yoshinari
Kamikawa, Ryoma
Yoshida, Takashi https://orcid.org/0000-0002-5257-0617
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Funding
Funding for this research was provided by:
Institute for Fermentation, Osaka (L-2021-1-002)
Japan Society for the Promotion of Science (21H05057)
Japan Science and Technology Agency (JPMJSP2110)
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Article History
Received: 23 June 2024
Accepted: 9 April 2025
First Online: 8 May 2025
