Crossmark

Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Crossref DOI link: https://doi.org/10.1186/s40064-016-2950-6

Published Online: 2016-08-11

Published Print: 2016-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Hamajima, Hiroshi

Matsunaga, Haruka

Fujikawa, Ayami

Sato, Tomoya

Mitsutake, Susumu

Yanagita, Teruyoshi

Nagao, Koji

Nakayama, Jiro

Kitagaki, Hiroshi
Funding

Funding for this research was provided by:

Japan Society for the Promotion of Science (15K07363)
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Text and Data Mining valid from 2016-08-11

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Article History

Received: 24 May 2016

Accepted: 29 July 2016

First Online: 11 August 2016

Updates are available Correction dated 2016-10-25

Click to view Correction: https://doi.org/10.1186/s40064-016-3539-9