Jun-ichi MARUYAMA – Department of Biotechnology, The University of Tokyo – Japan
Aspergillus oryzae is the industrially important filamentous fungus used in Japanese traditional food fermentation, and the fungus is currently used as a heterologous production host for useful proteins and natural products. To know potentials of A. oryzae, we have investigated cellular functions such as regulation of multicellularity, cell fusion, and heterokaryon incompatibility. Recently, genome editing technology has enabled us to efficiently perform molecular breeding with numerous A. oryzae industrial strains differentially used in manufactures of various fermentation products.
Link to your website: http://park.itc.u-tokyo.ac.jp/Brew-Microbio/ (Only in Japanese at present)