Harunari, Enjuro
Komaki, Hisayuki
Ichikawa, Natsuko
Hosoyama, Akira
Kimura, Akane
Hamada, Moriyuki
Igarashi, Yasuhiro
Funding for this research was provided by:
Institute for Fermentation, Osaka
Japan Society for the Promotion of Science (15K18692)
Article History
Received: 14 September 2017
Accepted: 23 November 2017
First Online: 11 January 2018
Competing interests
: The authors declare no competing interest.
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