In this theme, we conduct studies on the breeding of sake yeast suitable for high-quality sake brewing and healthy aging using yeast as a model cell. In detail, we focus on “improvement of sake yeast (fermentation efficiency and novel characteristics)” in the former, and “search and analysis of factors related to healthy aging in yeast” in the latter.
|Specially Appointed Assistant Professor, Sakeology Center||NISHIDA Ikuhisa|
|Vice Director, Sakeology Center / Professor, Faculty of Agriculture||HIRATA Dai|
|Director, Sakeology Center / Professor, Faculty of Agriculture||SUZUKI Kazushi|