Staff

SUGAWARA Masayuki

Associate Professor

Theme

Studies on brewing microorganisms and plant symbiotic bacteria

My Dream

Contributing to a sustainable food supply through microbial research

Belongs

Research Department, Department of Life and Food Sciences, Division of Food Science, Section of Biomolecular Structure and Function

Food Processing Innovation Center, Research Promotion Unit

Faculty (Unit)

Food Science Program

Field of research Brewing microbiology, Genome microbiology, Applied microbiology
Keyword Brewing microorganisms, Yeast, Lactic acid bacteria, Gene, Genome, Microbe-Microbe interactions, Plant-microbe interactions, Symbiosis

Introduction

The function of microorganisms is very important in human diet. For example, it is well known that traditional Japanese foods such as miso, soy sauce, and sake are brewed by utilizing the fermentation action of microorganisms. In the process of sake brewing, various microorganisms such as lactic acid bacteria beside the koji molds and yeasts, work in concert to influence the quality and flavor of sake. In addition, symbiotic microorganisms have a great influence on the growth of crops such as soybeans and rice, which are raw materials for brewed foods. Aiming for the effective utilization of microorganisms for a rich human diet, I study on the mechanism of such microbe-microbe interactions and plant-microbe interaction from the viewpoint of genetics, ecology, and genomics.

List of current research topics

Study on microbial ecology and interaction in sake brewing process
Research on brewing microorganisms
Study on agricultural use of rice bran and sake lees
Study on plant symbiotic microorganisms

Related industries Brewing, Agriculture
Affiliated academic society Society of Genome Microbiology, Japan, Japanese Society of Plant Microbe Interactions, Japanese Society of Microbial Ecology, Japan Society for Bioscience, Biotechnology,and Agrochemistry
Academic degree Ph.D.
Room address General Research Building 3
Room number 303
Mail address msugawara atmark obihiro.ac.jp