醸造用酵母の菌株の個性の評価、醸造特性予測、維持管理を目的とし、変異・系統解析、醸造特性(高発酵、香味生成) の機構解析、遺伝子マッピング系の開発などの応用ゲノミクス及び遺伝学を展開しています。
We study about industrial yeast for sake and shochu making, based on applied genomics and genetics. For the purpose of characteristic evaluation, property prediction, and maintenance of the strains, we advance phylogenetic study, molecular biology of fermentation, stress responses and flavor compound, as well as development of genetic mapping systems.
keywords: sake yeast, genomics, genetics, brewing characteristics
- Development of sake yeast haploid set with diverse brewing properties using sake yeast strain Hiroshima no. 6 exhibiting sexual reproduction/J. Biosci. Bioeng./2020
- A loss-of-function mutation in the PAS kinase Rim15p is related to defective quiescence entry and high fermentation rates in Saccharomyces cerevisiae sake yeast strains/Appl. Environ. Microbiol./2012
- Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7/DNA Res./2011