| Institution: | 1. Department of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, Nagano 399-4598, Japan;2. Bioprocess Development Center, Kyowa Hakko Bio Co., Ltd., Tsukuba, Ibaraki 305-0841, Japan;1. Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Ontario, M5S 3E5, Canada;2. Institute of Basic Biological Problems, Russian Academy of Sciences, Pushchino, Moscow region, 142290, Russia;3. Centre for Environmental Biotechnology, School of Natural Sciences, Bangor University, Bangor, Gwynedd LL57 2UW, UK;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China;1. Research Institute of Innovative Technology for the Earth, 9-2, Kizugawadai, Kizugawa, Kyoto 619-0292, Japan;2. Graduate School of Biological Sciences, Nara Institute of Science and Technology, Nara, Japan;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China |
