| Authors: |
Noguchi M; Kyushu Soy Food Co., Ltd., Kumamoto, Japan; Marukin Foods Co., Ltd., Kumamoto, Japan., Tanizaki Y; Kyushu Soy Food Co., Ltd., Kumamoto, Japan; Marukin Foods Co., Ltd., Kumamoto, Japan., Kudo K; Kyushu Soy Food Co., Ltd., Kumamoto, Japan; Marukin Foods Co., Ltd., Kumamoto, Japan., Noguchi M; Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto, Japan., Yakabe S; Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto, Japan., Kojima K; Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto, Japan; Division of Applied Microbial Technology, Graduate School of Engineering, Sojo University, Kumamoto, Japan., Hira D; Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto, Japan., Kadooka C; Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto, Japan; Division of Applied Microbial Technology, Graduate School of Engineering, Sojo University, Kumamoto, Japan., Ekino K; Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto, Japan; Division of Applied Microbial Technology, Graduate School of Engineering, Sojo University, Kumamoto, Japan., Nakayama Y; Division of Applied Microbial Technology, Graduate School of Engineering, Sojo University, Kumamoto, Japan., Oka T; Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto, Japan; Division of Applied Microbial Technology, Graduate School of Engineering, Sojo University, Kumamoto, Japan. Electronic address: oka@bio.sojo-u.ac.jp. |
