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Fermentation Physiology and Applied Microbiology Lab
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The lab finds useful abilities in microorganisms from the natural world and applies them to health, food, and manufacturing.
AboutAbout the lab
Turning the hidden potential of microorganisms into benefits for daily life and industry.
The lab searches for and develops the unique latent abilities of microorganisms, and conducts research to put them to use in industry and everyday life.
The lab collects a wide variety of microorganisms from the natural world, and identifies and refines abilities useful for health, food production, environmental conservation, the shift of raw materials from petroleum to biomass, and the production of valuable substances.
The lab carries out its research in cooperation with Industrial Microbiology, an industry-academia joint research chair.
Undergraduate students join the lab in their fourth year (graduate school: Division of Applied Life Sciences, Graduate School of Agriculture).
Key terms
- Biomass
- Resources derived from living organisms, such as plants. It is attracting attention as an alternative raw material to petroleum.
- Fine chemicals
- Chemical products of high value even in small quantities, used in pharmaceuticals, fragrances, and more.
NewsLab news
A master's student received the Student Encouragement Award at the Kansai Branch Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry
A doctoral student received the Best Student Presentation Award at the Joint Meeting of the Kansai, Chugoku-Shikoku, and West Japan Branches of the Japan Society for Bioscience, Biotechnology, and Agrochemistry
A doctoral student received the Springer AWARD at the 2025 Annual Meeting of the Japanese Society of Applied Glycoscience
Prof. Ogawa received the 2025 Japan Society for Bioscience, Biotechnology, and Agrochemistry Award
ResearchResearch themes
The lab explores the power of microorganisms with diverse functions, aiming for a sustainable society where healthy material cycles and sound relationships among living things are maintained. Research proceeds in three directions: material production, health maintenance, and food production.
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MembersFaculty
Members of the lab include faculty, project researchers, researchers, administrative assistants, joint research fellows, and doctoral, master's, and undergraduate students.As of 2026
- ProfessorJun Ogawa
- Associate ProfessorShigenobu Kishino
- Assistant ProfessorAkinori Ando
- Program-Specific Associate ProfessorRyotaro Hara
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: “Мікроміцети на агаризованому селективному поживному середовищі” Serhey0211994 / CC BY-SA 4.0 (cropped)
- Discovering the abilities of microorganisms and delivering them to society: “MHA and MacConkey agar plates stacks” Ajay Kumar Chaurasiya / CC BY-SA 4.0 (cropped)
- Related lab (Fermentation Control Lab): “Malaria Fermenter ( )” NIAID / CC BY 2.0 (cropped)
- Related lab (Plant Molecular Biology (Gene Function and Expression) Lab): “Marchantia polymorpha HC1” Holger Casselmann / CC BY-SA 3.0 (cropped)
- Related lab (Cell Biology of Energy Conversion Lab): “Budding yeast cell walls model. 3D printed” Rosser1954 / CC BY-SA 4.0 (cropped)
- Related lab (Bioregulation Chemistry Lab): “Mitochondria 5 -- Smart-Servier” Laboratoires Servier / CC BY-SA 3.0 (cropped)
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