Biological Chemistry

Fungal Biotechnology


Eukaryotic microbes such as yeasts and filamentous fungi are playing a pivotal role in Japanese fermentation industries, for example, sake, shoyu (soy sauce), and miso (soybean paste) manufacturing. These microbes have a wide variety of important functions for industrial use. We are studying on cellular functions of those microbes at the molecular level and on the development of cryptic and novel functions by recombinant DNA techniques. The main research topics are as follows.

  1. High production of useful proteins by koji mold Aspergillus oryzae
    • Transcriptional regulation mechanism of useful enzyme genes
    • Quality control mechanisms of mRNA and secreted proteins
  2. Screening of useful enzymes and proteins using genome information of koji mold Aspergillus oryzae
    • Novel enzymes for degrading unused biomass
    • Drug-resistant mechanisms of filamentous fungi
  3. Research for adaptation to nutrient environments using yeast Saccharomyces cerevisiae as a model
    • Proteolysis required for adaptation to nutrient environments


Eukaryotic microbes, koji mold, Aspergillus oryzae, yeast, Saccharomyces cerevisiae, protein production, transcriptional regulation, quality control, unused biomass, drug resistance, proteolysis, environmental adaptation