Haruji Sawada
Haruji Sawada
1Yakult Central Institute for Microbial Research, Yaho, Kunitachi, Tokyo 186, Japan; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 5, Thailand2; and Department of Fermentation Technology, Faculty of Engineering, Osaka University, Suita-shi, Osaka 565, Japan3
1,
Songsri Kulprecha
Songsri Kulprecha
1Yakult Central Institute for Microbial Research, Yaho, Kunitachi, Tokyo 186, Japan; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 5, Thailand2; and Department of Fermentation Technology, Faculty of Engineering, Osaka University, Suita-shi, Osaka 565, Japan3
1,
Naline Nilubol
Naline Nilubol
1Yakult Central Institute for Microbial Research, Yaho, Kunitachi, Tokyo 186, Japan; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 5, Thailand2; and Department of Fermentation Technology, Faculty of Engineering, Osaka University, Suita-shi, Osaka 565, Japan3
1,
Toshiomi Yoshida
Toshiomi Yoshida
1Yakult Central Institute for Microbial Research, Yaho, Kunitachi, Tokyo 186, Japan; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 5, Thailand2; and Department of Fermentation Technology, Faculty of Engineering, Osaka University, Suita-shi, Osaka 565, Japan3
1,
Shinichi Kinoshita
Shinichi Kinoshita
1Yakult Central Institute for Microbial Research, Yaho, Kunitachi, Tokyo 186, Japan; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 5, Thailand2; and Department of Fermentation Technology, Faculty of Engineering, Osaka University, Suita-shi, Osaka 565, Japan3
1,
Hisaharu Taguchi
Hisaharu Taguchi
1Yakult Central Institute for Microbial Research, Yaho, Kunitachi, Tokyo 186, Japan; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 5, Thailand2; and Department of Fermentation Technology, Faculty of Engineering, Osaka University, Suita-shi, Osaka 565, Japan3
1
1Yakult Central Institute for Microbial Research, Yaho, Kunitachi, Tokyo 186, Japan; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 5, Thailand2; and Department of Fermentation Technology, Faculty of Engineering, Osaka University, Suita-shi, Osaka 565, Japan3