Laboratories at the School / Graduate School of Engineering

Koji mold is designated as ‘Japanese National Microorganisms’ by The Brewing Society of Japan, and is used in the manufacture of Japanese rice wine, soy sauce, soybean paste, recognized as industrial fungi. This donated laboratory had been established on October 2021. The members in this laboratory proceed research for breeding engineering of koji mold, where we are to investigate the diversity of genomic structure among koji mold and its related fungi and to apply the newly active koji mold. One of the goal of this study may develop fermented foods using new materials which are not used in traditional foods.