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Authors
Wahara, Miki
Inoue, Chie
Kohguchi, Tomohiro
Sugai, Koreyuki
Kobayashi, Kappei
Nishiguchi, Masamichi
Yamaoka, Naoto
Yaeno, Takashi https://orcid.org/0000-0002-7279-9515
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Funding
Funding for this research was provided by:
Inamori Foundation
Institute for Fermentation, Osaka
Japan Society for the Promotion of Science (JP24780046, JP16K07618)
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Article History
Received: 12 September 2016
Accepted: 11 February 2017
First Online: 8 April 2017
