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© Vishu Aimanianda, Institut Pasteur
Cryptococcus neoformans with chitin (blue) and capsule (green) labelings
Event

“Cellular potentials and genome editing-guided future of Aspergillus oryzae, the fungus used for Japanese traditional food fermentation” Jun-ichi MARUYAMA

Scientific Fields
Diseases
Organisms
Applications
Technique
Date
10
Dec 2019
Time
14:00:00
25-28 Rue du Dr Roux, 75015 Paris, France
Address
Building: Fernbach RDC Room: Salle Jean Paul Aubert
Location
2019-12-10 14:00:00 2019-12-10 15:00:00 Europe/Paris “Cellular potentials and genome editing-guided future of Aspergillus oryzae, the fungus used for Japanese traditional food fermentation” Jun-ichi MARUYAMA 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 […] 25-28 Rue du Dr Roux, 75015 Paris, France Thierry Fontaine thierry.fontaine@pasteur.fr

About

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)

Location

Building: Fernbach RDC
Room: Salle Jean Paul Aubert
Address: 25-28 Rue du Dr Roux, 75015 Paris, France