Nishida, Shiho
Omae, Kimiho
Inoue, Masao
Sako, Yoshihiko
Kamikawa, Ryoma
Yoshida, Takashi
Funding for this research was provided by:
JST SPRING (JPMJSP2110)
Japan Society for the Promotion of Science (JP16H06381)
Institute for Fermentation, Osaka (L-2021-1-002)
Article History
Received: 25 April 2023
Revised: 21 June 2023
Accepted: 10 July 2023
First Online: 20 July 2023
Declarations
:
: The authors have not disclosed any competing interests.