〇Rei Ikeda¹, Koki Amano¹, Masahiro Honjo², Nobuhiro Takahashi¹, Kenshi Suzuki³, Futoshi Kurisu⁴, Motohiko Kimura¹, Yosuke Tashiro¹, Hiroyuki Futamata⁵ (1.Department of Applied Chemistry and Biochemical Engineering, Graduate School of Engineering, Shizuoka University, 2.Graduate School of Science and Technology, Shizuoka University, 3.Microbial Ecotechnology, Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 4.Research Center for Water Environment Technology, School of Engineering, The University of Tokyo, 5.Research Institution of Green Science and Technology, Shizuoka University)

〇Kyosuke Takabe¹, Yiyun Zhang², Katsuki Hara², Tomohiro Hirayama², Yutaka Yawata^1,3 (1.Faculty of Life and Environmental Sciences, University of Tsukuba, 2.Master’s Program in Agro-Bioresources Science and Technology, University of Tsukuba, 3.Microbiology Research Center for Sustainability, University of Tsukuba)

〇Yukiko Sawayama¹, Yuzuka Takahashi¹, Rio Fukuda¹, Hibiki Nakamura¹ (1.HAKURYO High School attached to Hakodate University)