6th Meeting
Date: Nov. 8, 2013
Place: Tokyo Waterfront, National Institute of Advanced Industrial Science and Technology
Program:
[Lectures]
1. Yeast used for soy sauce brewing. – Progress in the research of Zygosaccharomyces rouxii –
Jun Watanabe (YAMASA CORPORATION)
Both BAT1 and ARO8 are responsible for unpleasant odor generation in halo-tolerant yeast Zygosaccharomyces rouxii., Watanabe J, Uehara K, Mogi Y., Appl Microbiol Biotechnol. 2015 Sep;99(18):7685-97.
Adaptation of the osmotolerant yeast Zygosaccharomyces rouxii to an osmotic environment through copy number amplification of FLO11D., Watanabe J, Uehara K, Mogi Y., Genetics. 2013 Oct;195(2):393-405.
Diversity of mating-type chromosome structures in the yeast Zygosaccharomyces rouxii caused by ectopic exchanges between MAT-like loci., Watanabe J, Uehara K, Mogi Y., PLoS One. 2013 Apr 16;8(4):e62121.
Improved transformation of the halo-tolerant yeast Zygosaccharomyces rouxii by electroporation., Watanabe J, Uehara K, Mogi Y, Suzuki K, Watanabe T, Yamazaki T., Biosci Biotechnol Biochem. 2010;74(5):1092-4.
2. Production by high efficiency secretion of human recombinant proteins using Pichia yeast and purification of them.
Akira Sugimura (Meiji Co., Ltd.)
[MINCY salon]