{"id":127,"date":"2023-07-19T08:56:10","date_gmt":"2023-07-18T23:56:10","guid":{"rendered":"https:\/\/bsw3.naist.jp\/LabsW\/microbial_interaction\/?page_id=127"},"modified":"2026-10-16T21:53:15","modified_gmt":"2026-10-16T12:53:15","slug":"e-research","status":"publish","type":"page","link":"https:\/\/bsw3.naist.jp\/microbial_interaction\/en\/e-research\/","title":{"rendered":"Research"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"992\" height=\"531\" src=\"https:\/\/bsw3.naist.jp\/LabsW\/microbial_interaction\/wp-content\/uploads\/\u753b\u50cf1.png\" alt=\"\" class=\"wp-image-617\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">1. Establishing Alcoholic Fermentation Design Technology<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Yeast alcohol fermentation has been utilized since ancient times, but its modification remains highly challenging. We focus on the unique characteristics of sake yeast with high fermentation ability and are advancing technology development to contribute to the progress of the fermentation and brewing industry.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-right is-layout-flex wp-container-core-buttons-is-layout-89b4c9e9 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-text-align-right has-small-font-size has-custom-font-size wp-element-button\" href=\"https:\/\/bsw3.naist.jp\/microbial_interaction\/en\/e-research\/theme1\/\" style=\"border-radius:0px;background-color:#69a2d6\">Read More<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-cyan-bluish-gray-color has-alpha-channel-opacity has-cyan-bluish-gray-background-color has-background\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"600\" src=\"https:\/\/bsw3.naist.jp\/LabsW\/microbial_interaction\/wp-content\/uploads\/\u753b\u50cf2.png\" alt=\"\" class=\"wp-image-618\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">2. Microbial Ecosystems in Traditional Fermented Foods<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Traditional fermented foods have been nurtured over a long history and are composed of a &#8220;microbial society&#8221; where diverse microorganisms interact. We focus on unexplored fermentation phenomena and aim to elucidate the fundamental principles of food fermentation.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-right is-layout-flex wp-container-core-buttons-is-layout-89b4c9e9 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-text-align-right has-small-font-size has-custom-font-size wp-element-button\" href=\"https:\/\/bsw3.naist.jp\/microbial_interaction\/en\/e-research\/theme2\/\" style=\"border-radius:0px;background-color:#69a2d6\">Read More<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-cyan-bluish-gray-color has-alpha-channel-opacity has-cyan-bluish-gray-background-color has-background\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"684\" src=\"https:\/\/bsw3.naist.jp\/LabsW\/microbial_interaction\/wp-content\/uploads\/\u753b\u50cf3.png\" alt=\"\" class=\"wp-image-619\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">3. Origins of Fermented Foods through Plant Microorganisms<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The origin of microorganisms used in the production of fermented foods remains a mystery. By exploring the process through which microorganisms on plant surfaces contribute to food fermentation, we aim to revisit traditional fermentation culture and explore the potential for technological innovation.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-right is-layout-flex wp-container-core-buttons-is-layout-89b4c9e9 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-text-align-right has-small-font-size has-custom-font-size wp-element-button\" href=\"https:\/\/bsw3.naist.jp\/microbial_interaction\/en\/e-research\/theme3\/\" style=\"border-radius:0px;background-color:#69a2d6\">Read More<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1. Establishing Alcoholic Ferment&hellip;<\/p>\n<p> <a class=\"more-link\" href=\"https:\/\/bsw3.naist.jp\/microbial_interaction\/en\/e-research\/\">\u7d9a\u304d\u3092\u8aad\u3080<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-127","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/pages\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":0,"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/pages\/127\/revisions"}],"wp:attachment":[{"href":"https:\/\/bsw3.naist.jp\/microbial_interaction\/wp-json\/wp\/v2\/media?parent=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}