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Microbiology Lab
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The lab unravels the mechanisms of molds, such as Aspergillus oryzae used to make sake and soy sauce.
AboutAbout the lab
Unraveling the unknown power of Aspergillus oryzae
The Microbiology Lab studies filamentous fungi (molds) such as Aspergillus oryzae, aiming to understand their properties and to put them to advanced use.
Aspergillus oryzae is a microorganism that has long been used to make sake, soy sauce, miso, and more, and it underpins traditional Japanese brewing.
The lab conducts basic research at the level of genes, genomes, and cells to uncover the mechanisms in Aspergillus oryzae that remain unexplained.
Through the use of genome editing and attempts at sexual reproduction, the lab also aims to create new functions useful for fermentation and the production of substances.
Key terms
- Filamentous fungi
- Microorganisms that grow by extending thin, thread-like hyphae. They include molds such as Aspergillus oryzae and Neurospora crassa.
- Autophagy
- A mechanism by which cells short of nutrients break down their own components and reuse them as nutrients
- G protein-coupled receptors
- Proteins in the cell membrane that receive stimuli from outside and transmit signals into the cell
NewsLab news
Professor Jun-Ichi Maruyama joins the lab, which begins under a new structure
Paper published on the mechanism of nucleophagy in Aspergillus oryzae
Paper published showing that a koji mold (Aspergillus oryzae) receptor regulates sclerotium formation
ResearchResearch themes
The lab aims to elucidate the unique biological phenomena of filamentous fungi such as Aspergillus oryzae and to put them to use. It conducts basic research at the level of genes, genomes, and cells, and also works on creating new functions useful for fermentation, brewing, and the production of useful substances.
*Illustrative imageAutophagy that breaks down an entire nucleus
In starved koji mold, entire nuclei are degraded in a process called "nucleophagy." The lab is working to clarify how whole nuclei are broken down in Aspergillus oryzae, which has multiple nuclei.
*Illustrative imageProduction of enzymes that degrade plant cell walls
The lab found that when Neurospora crassa is made to produce large amounts of an enzyme that loosens plant cell walls, other degrading enzymes also increase. Using this mechanism, the lab is researching how to produce enzymes efficiently.
*Illustrative imageThe roles of receptors in Aspergillus oryzae
The lab focuses on G protein-coupled receptors, which receive stimuli from outside the cell, and in particular those with special structures. It is investigating how these receptors are involved in the formation of sclerotia.
*Illustrative imageCommunication between cells in filamentous fungi
Focusing on filamentous fungi as "multicellular organisms," the lab analyzes the mechanisms by which cells communicate with one another.
MembersFaculty
The members of the Microbiology Lab consist of faculty, collaborative researchers in agriculture, and doctoral, master's, and undergraduate students.As of 2025
- ProfessorJun-Ichi MaruyamaPublications ↗
- Associate ProfessorManabu AriokaPublications ↗
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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: “Aspergillus oryzae (koji)” Forrest O. / CC BY-SA 2.0 (cropped)
- Autophagy that breaks down an entire nucleus: “Aspergillus oryzae” Yulianna.x / CC BY-SA 4.0 (cropped)
- Production of enzymes that degrade plant cell walls: “Range Fuels plant USDA” Alice Welch, U.S. Department of Agriculture / CC BY 2.0 (cropped)
- The roles of receptors in Aspergillus oryzae: “Beta2Receptor-with-Gs” Nakane / Public domain (cropped)
- Communication between cells in filamentous fungi: “Neurospora crassahyphae” Roland Gromes / CC BY-SA 3.0 (cropped)
- Related lab (細胞遺伝学研究室): “Aspergillus nidulans” Plasmidmap / CC BY 3.0 (cropped)
- Related lab (土壌圏科学研究室): “Soil profile 0-125cm” Mclund / CC BY 4.0 (cropped)
- Related lab (醗酵学研究室): “Streptomyces griseus on chocolate agar (Espinoza 2022)” Carlos Espinoza, Pedro Morales, Brenda Perez, Alvaro Hu / CC BY 4.0 (cropped)
- Related lab (分子育種学研究室): “20241028-R9HMNF-CB-001 Leafy ground” usfs_Eastern_Region / Public domain (cropped)
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