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Authors
Akikusa, Yutaka
Yamaguchi, Atsuya
Funahashi, Yutaka
Tan, Amelia Cheng Wei
Mahayot, Fontip
Naka, Taisuke
Matsuo, Ami
Nakase, Yukiko
Izawa, Shingo
Shiozaki, Kazuhiro https://orcid.org/0000-0002-0395-5457
Morozumi, Yuichi https://orcid.org/0000-0003-4460-292X
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Funding
Funding for this research was provided by:
MEXT | Japan Society for the Promotion of Science (19K06564)
MEXT | Japan Society for the Promotion of Science (22K06145)
MEXT | Japan Society for the Promotion of Science (25K09615)
MEXT | Japan Society for the Promotion of Science (20K06485)
MEXT | Japan Society for the Promotion of Science (25K09040)
MEXT | Japan Society for the Promotion of Science (19H03224)
Sumitomo Foundation
Noda Institute for Scientific Research
Tojuro Iijima Foundation for Food Science and Technology
Takeda Science Foundation
Institute for Fermentation, Osaka
Ohsumi Frontier Science Foundation
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Article History
Received: 3 September 2025
Accepted: 7 May 2026
First Online: 12 June 2026
Competing interests
: The authors declare no competing interests.
