Yunhee Jeong a 1, Younghoon Kim b 1, Kyung-An Kim b 1, Yu Jung Sohn c 1, KwangYoung Park a, Eunchae Song d, Kyungmoon Park e, See-Hyoung Park e, Yung-Hun Yang f, Jong Hyun Choi g, Seojin Shin h, Wangyun Won h, Si Jae Park c *, Hyun Gil Cha b *, Hee Taek Kim a *
aDepartment of Food Science and Technology, Chungnam National University, Daejeon, 34134, Republic of Korea
bCenter for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
cDepartment of Chemical Engineering and Materials Science, Graduate Program in System Health Science & Engineering, Ewha Womans University, Seoul, 03760, Republic of Korea
dBiotechnology Process Engineering Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Cheongju, 28116, Republic of Korea
eDepartment of Biological and Chemical Engineering, Hongik University, Sejong, 30016, Republic of Korea
fDepartment of Biological Engineering, Konkuk University, Seoul, 05029, Republic of Korea
gMicrobial Biotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup-Si, 56212, South Korea
hDepartment of Chemical and Biological Engineering, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea
1These authors contributed equally
*Corresponding authors: correspondence to Si Jae Park, Hyun Gil Cha or Hee Taek Kim