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真核微生物機能学
Showing the original Japanese · View translation
麹菌や酵母の遺伝子とタンパク質のはたらきを探る研究室。
AboutAbout the lab
麹菌と酵母の細胞機能を解き明かす。
真核微生物機能学研究室は、
遺伝子資源と
未知・未利用の
Key terms
- 麹菌
- 日本の
発酵産業で 重要な 役割を 果たしている カビの 一種 - 酵母
- 発酵に
使われる 微生物。 栄養環境への 適応などを 調べる モデルと しても 研究される - 遺伝子発現制御
- 遺伝子の
情報が いつ、 どれだけタンパク質と して 使われるかを 調節する 仕組み - 未利用バイオマス
- まだ
十分に 使われていない、 生物に 由来する 資源 - 膜輸送体
- 細胞膜に
あって、 物質を 細胞の 内外へ 運ぶタンパク質
ResearchResearch themes
麹菌や
MembersFaculty
- Professor新谷 尚弘
- Assistant Professor渡部 昭
- Assistant Professor張 斯来
- Assistant ProfessorJEONG DA MIN
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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: “Koji Mold Rice” Zenyrgarden / CC BY-SA 4.0 (cropped)
- Related lab (栄養学): “CSIRO ScienceImage 3075 Laboratory work with microcalorimeter” division, CSIRO / CC BY 3.0 (cropped)
- Related lab (植物細胞生化学): “Plant-uptake-indonesian” Dasaptaerwin / CC0 (cropped)
- Related lab (分子生物化学): “Chromatin (NIH BioArt )” Courtesy of NIAID Ryan Kissinger / Public domain (cropped)
- Related lab (生命構造化学): “Laboratory equipment of modern chemistry classroom” Belikov Maxim / CC BY 4.0 (cropped)
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