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*Mao Suganami
Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University
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Soichi Kojima
Graduate School of Agricultural Science, Tohoku University
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Hideki Yoshida
Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University
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Fanmiao Wang
Bioscience and Biotechnology Center, Nagoya University
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Yoichi Morinaka
Department of Bioscience and Biotechnology, Fukui Prefectural University
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Masao Watanabe
Graduate School of Life Sciences, Tohoku University
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Tsukasa Matsuda
Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University
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Makoto Matsuoka
Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University Bioscience and Biotechnology Center, Nagoya University