作者：
Juma,Kisuse [1]
;
Orawan,La-Ongkham [2]
;
Massalin,Nakphaichit [3]
;
Phatthanaphong,Therdtatha [1]
;
Rie,Momoda [1]
;
Masaru,Tanaka [1]
;
Shinji,Fukuda [4]
;
Siam,Popluechai [5]
;
Kongkiat,Kespechara [6]
;
Kenji,Sonomoto [7]
;
Yuan-Kun,Lee [8]
;
Sunee,Nitisinprasert [9]
;
Jiro,Nakayama [10]
作者单位：
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
[1]
Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.
[2]
Specialized Research Unit: Probiotics and Prebiotics for Health, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
[3]
Institute for Advanced Biosciences, Keio University, Tsuruoka, Japan.
[4]
Intestinal Microbiota Project, Kanagawa Institute of Industrial Science and Technology, Kawasaki, Japan.
[5]
Transborder Medical Research Center, University of Tsukuba, Tsukuba, Japan.
[6]
PRESTO, Japan Science and Technology Agency, Saitama, Japan.
[7]
School of Science, Mae Fah Luang University, Chiang Rai, Thailand.
[8]
Human Gut Microbiome for Health Research Unit, Mae Fah Luang University, Chiang Rai, Thailand.
[9]
Sooksatharana Co., Ltd., Bangkok, Thailand.
[10]
Department of Microbiology, National University of Singapore, Singapore, Singapore.
[11]
DOI
10.3389/fmicb.2018.01345
PMID
29988433
发布时间
2023-09-26
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