Hideo Iwai

Graduate School of Science and Technology, Kumamoto University, Kurokami 2-39-1, Kumamoto 860-8555, JAPAN

Teruaki Matsubara

Graduate School of Science and Technology, Kumamoto University, Kurokami 2-39-1, Kumamoto 860-8555, JAPAN

Yukihiro Kawamoto

Department of Chemical Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, 464-8603, JAPAN

Takuya Suetsugu

Maruboshi Vinegar-ASCII, Food Technology and Biology Technical Center (MAFT), 2425 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, 827-0004, JAPAN

Arata Takamizu

Maruboshi Vinegar-ASCII, Food Technology and Biology Technical Center (MAFT), 2425 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, 827-0004, JAPAN

Masahiro Tanaka

Maruboshi Vinegar-ASCII, Food Technology and Biology Technical Center (MAFT), 2425 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, 827-0004, JAPAN

Munehiro Hoshino

Maruboshi Vinegar-ASCII, Food Technology and Biology Technical Center (MAFT), 2425 Tabara, Kawasaki-machi, Tagawagun, Fukuoka, 827-0004, JAPAN

Armando T. Quitain

Graduate School of Science and Technology, Kumamoto University, Kurokami 2-39-1, Kumamoto 860-8555, JAPAN

Mitsuru Sasaki

Institute of Pulsed Power Science, Kumamoto University, Kurokami 2-39-1, Kumamoto 860-8555, JAPAN