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*Ryuichiro Suzuki
Department of Biotechnology, The University of Tokyo
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Takane Katayama
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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Hisashi Ashida
Graduate School of Biostudies, Kyoto University
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Kenji Yamamoto
Graduate School of Biostudies, Kyoto University
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Motomitsu Kitaoka
National Food Research Institute, NARO
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Hidehiko Kumagai
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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Takayoshi Wakagi
Department of Biotechnology, The University of Tokyo
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Hirofumi Shoun
Department of Biotechnology, The University of Tokyo
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Shinya Fushinobu
Department of Biotechnology, The University of Tokyo