The genomics and metabolomics study of industrial microorganisms (especially Japanese national fungi of Aspergillus oryzae) to illustrate the primitive molecular mechanisms.  The outcome of our researches should be applied to the design for new industrial strains and new process to produce beneficial metabolite and fermentation products.

email: iwashitact@  

Studies on the aroma compounds in sake.  We now focus on “hineka”, the aroma of stored sake.  We aim to elucidate the mechanism of the formation of hineka and control it.

email: isogai@