Labs in Tohoku University, Graduate School of Agricultural Science

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The lab studies gene expression and metabolism in Aspergillus oryzae as part of fermentation microbiology.

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.

#Aspergillus oryzae #Gene expression regulation #Filamentous fungi

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The lab uses analysis to investigate the oxidation of edible fats and oils.

The J-Oil Mills Fats and Oils Innovation Lab studies what happens when edible fats and oils oxidize. Complex oxidation reactions take place in fats and oils, but these reactions are difficult to grasp and are not yet fully understood. The lab develops new analytical techniques to examine lipid peroxides and secondary oxidation products formed by oxidation, and explores new ways to use fats and oils. The lab is introduced as one of the Graduate School of Agriculture's endowed, collaborative, and joint research chairs.

#Oil chemistry #Lipid oxidation #Plant oils and fats

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農業政策学 (introduction coming soon)

We're preparing this lab's page. You can check its research on the lab's official website.