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「酵母発酵学」社会連携研究部門
Showing the original Japanese · View translation
ラガービール酵母の特徴的な染色体から、環境への適応と進化を探る研究室。
AboutAbout the lab
ビール酵母のすべてを理解するために。
酵母発酵学社会連携研究部門は、
この
その
微生物科学イノベーション連携研究機構に
Key terms
- 出芽酵母
- 細胞の
一部が こぶのように ふくらんで 増える 酵母。 パンや 酒づくりに 使われ、 生物学の 研究でも よく 使われる - 異質倍数体
- 異なる
種に 由来する 染色体の セットを 複数あわせ 持つ生物。 コムギや セイヨウアブラナが 有名 - オルガネラ
- 細胞の
中に ある、 ミトコンドリアや 小胞体など 決まった 働きを もつ小さな 構造
ResearchResearch themes
ラガービール酵母 S. pastorianus が
*Illustrative imageハイブリッド酵母のゲノム不安定性
ビール酵母 S. pastorianus や
*Illustrative imageオルガネラやタンパク質のふるまい
S. pastorianus の
*Illustrative image低分子化合物で探る酵母の特徴
低分子化合物を
*Illustrative image祖先の酵母だけが持つ遺伝子
南米の
MembersFaculty
酵母発酵学社会連携研究部門の
- Project Associate Professor野田 陽一Publications ↗
- Associate Professor福田 良一Publications ↗
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Tanks at Green Leaf brewery” Ruth Hartnup from Vancouver, Canada / CC BY 2.0 (cropped)
- ハイブリッド酵母の
ゲノム不安定性: “Levaduras Aumento total 400X” BioGenZambrano / CC BY-SA 4.0 (cropped) - オルガネラやタンパク質の
ふる まい : “Yeast membrane proteins” Masur / CC BY 2.5 (cropped) - 低分子化合物で
探る 酵母の 特徴: “Yeast agar plate-01” Lilly_M / CC BY-SA 3.0 (cropped) - 祖先の
酵母だけが 持つ遺伝子: “Scheinbuchenwald (Nothofagus) Torres del Paine Nationalpark” Heckenmeise / CC BY-SA 4.0 (cropped) - Related lab (食品生物構造学研究室): “CSIRO ScienceImage 296 Protein Crystals Use in XRay Crystallography” division, CSIRO / CC BY 3.0 (cropped)
- Related lab (環境保全工学研究室): “Pseudomonas putida on King's B agar under UV light” Mroghair / CC BY-SA 4.0 (cropped)
- Related lab (酵素学研究室): “Lysozyme crystals” Ilyassova Bayan / CC0 (cropped)
- Related lab (細胞遺伝学研究室): “Aspergillus nidulans” Plasmidmap / CC BY 3.0 (cropped)
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