Endo, Shoichiro
Tada, Tatsuya
Oshiro, Satoshi
Hishinuma, Tomomi
Tohya, Mari
Watanabe, Shin
Sekiguchi, Jun-Ichiro
Abe, Masaki
Nakada, Koji
Kirikae, Teruo
Funding for this research was provided by:
Japan Society for the Promotion of Science (21K07031, 22K16379, 20K16252, 22K15460)
Institute for Fermentation (Y-2021-1-002)
Japan Agency for Medical Research and Development (22fk0108604h0702)
Science and Technology Research Partnership for Sustainable Development (P20jm0110023h0001)
Article History
Received: 9 November 2022
Accepted: 19 January 2024
First Online: 2 February 2024
Competing interests
: The authors declare no competing interests.