1 Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581, Japan.
2 Yakult Central Institute, 5-11 Izumi, Kunitachi, Tokyo, 186-8650, Japan.
3 Yakult Honsha European Research Center for Microbiology, ESV, Technologiepark 4, 9052, Ghent-Zwijnaarde, Belgium.
4 Institute of Biochemistry and Molecular Biology, National Yang-Ming University, 155, Sec 2, Li Nong Street, Peitou, Taipei, 11221, Taiwan.
5 Faculty of Agricultural Technology and Center for Food & Nutrition Studies, Universitas Gadjah Mada, Bulaksumur, Yogyakarta, 55281, Indonesia.
6 Department of Biotechnology, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok, 10900, Thailand.
7 School of Public Health, Faculty of Medicine, Udayana University, Jalan PB.Sudirman, Denpasar, 80230, Bali, Indonesia.
8 College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua Donglu, Hai Dian District, Beijing, 100083, P.R. China.
9 Department of Microbiology, National University of Singapore, 5 Science Drive 2, Singapore, 117597, Singapore.
10 Department of Animal Science and Technology, National Taiwan University, 50 Lane 155, Sec 3, Keelung Road, Taipei, 10673, Taiwan.
11 Food Industry Research & Development Institute, PO Box 246, Hsinchu, 30062, Taiwan.
12 Department of Preventive Medicine, Division of Social Medicine, School of Medical Sciences, Kyushu University, Maidashi 3-1-1, Higashi-ku, Fukuoka, 812-8582, Japan.
13 Fermentation Research Center for Value Added Agricultural Products, Khon Kaen University, 123 Mitrapap Road, Amphur Muang, Khon Kaen, 40002, Thailand.
14 Department of Microbiology, National University of Singapore, 5 Science Drive 2, Singapore, 117597, Singapore. yuan_kun_lee@nuhs.edu.sg.