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Fermentation Microbiology Lab
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The lab studies gene expression and metabolism in Aspergillus oryzae as part of fermentation microbiology.
AboutAbout the lab
Exploring the foundations of fermentation, centered on Aspergillus oryzae
The Fermentation Microbiology Lab studies the mechanisms behind microbial metabolism and substance-producing capacity, centered on Aspergillus oryzae, one of the most important microorganisms in Japan's fermentation and brewing industries.
Aspergillus oryzae is used to make sake, miso, and soy sauce, and is also called Japan's "national fungus."
Focusing on Aspergillus oryzae and its close relatives among filamentous fungi, the lab examines how genes work to produce useful substances, and also explores the functions of genes that are not yet known.
The lab is an endowed chair established in September 2019 with funding from the Noda Institute for Scientific Research, a public interest incorporated foundation, and lab visits are welcome.
Key terms
- Filamentous fungi
- Fungi in the mold group. They grow by extending thread-like cells called hyphae, and Aspergillus oryzae is one of them
- Transcription factor
- A protein that binds to DNA and regulates when and how much a gene is expressed
- Hydrolase
- An enzyme that uses water to cut large molecules such as starch into smaller ones
- Endowed chair
- A chair that a university establishes for a fixed period based on donations from companies, foundations, and others
ResearchResearch themes
From biochemical and molecular biological perspectives, the lab clarifies the foundations of the diverse metabolic systems and excellent substance-production capacity of bacteria and fungi such as koji mold, aiming at industrial applications of microbial functions and their products. Specifically, it focuses on the cell surface structure, metabolic functions, and regulation of gene expression in Aspergillus oryzae.
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MembersFaculty
The members of the Fermentation Microbiology Lab consist of faculty, emeritus professors and academic researchers, researchers, and technical assistants.
- ProfessorKeietsu Abe
- Assistant ProfessorNaoki Tokashiki
- Assistant ProfessorShoki Fujita
VoicesStudent voices
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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” Yulianna.x / CC BY-SA 4.0 (cropped)
- Regulation of Enzyme Gene Expression in Aspergillus oryzae: “Four 3-day old Aspergillus colonies on a Petri dish” Adrian J. Hunter / CC BY-SA 3.0 (cropped)
- Related lab (J-Oil Mills Fats and Oils Innovation Lab): “Many types of Oils” Netojinn / CC BY-SA 4.0 (cropped)
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