1. Regulatory Mechanism of Alcoholic Fermentation
Alcoholic fermentation is a familiar microbial phenomenon that has been used since prehistoric times to produce alcoholic beverages and fermented foods. However, modifying the alcoholic fermentation ability of yeast is surprisingly difficult.
2. Symbiotic Interaction of Yeast and Lactic Acid Bacteria
Production of traditional fermented foods (sake, soy sauce, miso, pickles, etc.) includes many processes in which yeast and lactic acid bacteria coexist. Why do yeast and lactic acid bacteria “get along” so well among the various microorganisms on the earth?
3. Origin of Fermentation Brought by Indigenous Plant Microbiota
Where did yeast, koji mold, and other microorganisms that play important roles in food fermentation come from? The indigenous microbiota that live on the surfaces of plant raw materials for fermented foods, may provide a clue.
4. Enhancing Yeast Organelle Function (Kimata Group)
The endoplasmic reticulum (ER) is an organelle responsible for the biosynthesis of secretory proteins and lipids. Eukaryotes trigger ER stress responses when the ER is dysfunctional, increasing its size and function. For more information, please visit Associate Professor Kimata’s website.
5. Elucidation of the TOR signaling pathway (Morozumi/Nakase Group)
Mysteries remain in the regulatory mechanisms of the TOR pathway, which transmits extracellular nutrient sources and insulin/growth factor stimulation and is deeply involved in cancer, neurological diseases, diabetes, and aging. For more information, please visit Assistant Professors Morozumi and Nakase’s website.