[Role]

The Microbiology Division is conducting research into the characteristics and utilization of brewing-related microorganisms such as Aspergillus oryzae, yeast, etc., as well as such activities like collection, classification, preservation and distribution of brewing-related microorganisms.

[Staff]

Director of Microbiology Division

AKITA, Osamu Guide to affiliated graduate school �io.akita@nrib.go.jp�j

Senior Researcher
YAMADA, Osamu

Researcher
SAKAMOTO, Kazutoshi

[Introduction to activities]

There are a variety of research members engaged in researches in our division; as well as our normal staff, we have research assistants for priority research, post doctoral students for entrusted research at the Institute for Biological Science, research students (dispatched from companies), graduate students of Hiroshima University, research assistants, etc.

In order to clarify the characteristics and function of brewing-related microoorganisms such as Aspergillus oryzae and yeast, etc., concerning the manufacturing of alcoholic beverages, the Microbiology Division is conducting researches using mainly methods involving molecular biology.
As for the special subject of the institute, "Clarification of genes manifested specifically by Asperigillus oryzae reacting to environmental conditions and its control mechanism", we are conducting research with 2 sub themes, namely (A) Genome mapping of Asperigillus oryzae and its utilization, (B) Clarification and utilization of molecular mechanism concerning the manifestation of each inherent characteristic on the solid state culture of Asperigillus oryzae.
Genome mapping of Aspergillus oryzae is more than 95% complete, revealing the estimated number of genes at approximately 12,000. Research into Aspergillus oryzae using genome information is going to become ever-more active.
Along with this, we are engaged in such studies like "research regarding the breeding and utilization of effective Asperigillus oryzae" and "research concerning the assimilation and metabolism of pyruvate by yeast", as part of our ordinary research, namely "Research and development regarding the characteristics and utilization of brewing-related microorganisms".
We are also participating in "Fundamental research concerning the advanced utilization of fungus as a protein factory", which is an entrusted research within fundamental research promotion project aiming for the creation of new technology and new fields at the Institute for biological Science.
As for other research activities, we are holding lectures and issuing lists of documents as Secretariat of the "Fungal Gene Society of Japan", and also through activities conducted as the steering committee member of the "Fungal Molecular Biology Society of Japan (http://www.biochem.osakafu-u.ac.jp/~fmbsj/)", we are contributing toward the development of the molecular biology research into Aspergillus oryzae.

Aspergillus oryzae has been used as a source of enzyme supply, in traditional brewing industries such as sake, miso, shochu etc. It is also called "National Mold" because it is a representative mold of Japan. As Asperigillus oryzae attracts attention for its ability to secrete high volume of protein as well as for its safety, it is becoming a widely used enzyme in food/medical industries and the manufacturing of medicine.

Major research results

1) Transport of Pyruvate in Saccharomyces cerevisiae and Cloning of the Gene Encoded Pyruvate Permease, O. Akita, C. Nishimori, T. Shimamoto, T. Fujii, H. Iefuji, Biosci. Biotechnol. Biochem., 64, 980-984 (2000)

2) Subtractive cloning of cDNA from Aspergillus oryzae differentially regulated between solid-state culture and liquid (submerged) culture, T. Akao, K. Gomi, K. Goto, N. Okazaki and O. Akita, Current Genetics, 41, 275-281 (2002)

3) dffA Gene from Aspergillus oryzae Encodes L-ornithine N5-oxygenase and is Indispensable for Deferriferrichrysin Biosynthesis, O. Yamada, Suthamas Na Nan, T. Akao, M. Tominaga, H. Watanabe, T. Sato, H. Enei and O. Akita, J. Biosci. Bioeng., 95, 82-88, (2003)

4) Analysis of the pyruvate permease gene (JEN1) in glucose derepression yeast (Saccharomyces cerevisiae) isolated from a 2-deoxyglucose-tolerant mutant and its application to sake making, H. Tsuboi, Y. Wakisaka, M. Hirotsune, T. Akao, O. Yamada and O. Akita, Biosci. Biotechnol. Biochem., 67, 765-771 (2003)

5) Cloning and Heterologous Expression of the Antibiotic Peptide (ABP) Genes from Rhizopus oligosporus NBRC 8631, O. Yamada, K. Sakamoto, M.Tominaga, T. Nakayama, T. Koseki, A. Fujita and O. Akita, Biosci. Biotechnol. Biochem., 69, 477-482 (2005)