| Affiliation: | 1. Department of Life Science and Technology, School of Life Science and Technology, Tokyo Institute of Technology, 4259 Nagatsuta-cho, Midori-ku, Yokohama 226-8501, Japan;2. Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, 1-5 Yamadaoka, Suita, Osaka 565-0871, Japan;3. Advanced Low Carbon Technology Research and Development Program, Japan Science and Technology Agency (JST, ALCA), 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 214122, China;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. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China;4. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China;1. Research Institute of Innovative Technology for the Earth, 9-2 Kizugawadai, Kizugawa, Kyoto 619-0292, Japan;2. Institute for Frontier Science Initiative, Kanazawa University, Kakuma-machi, Kanazawa, Ishikawa 920-1192, Japan;3. Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0101, Japan |
