Content
AY 2025
Research on Beneficial Microorganisms: Learning from the Past to Innovate for the Future
Chapter
登壇者紹介
00:20
農芸化学と応用微生物学
01:20
近代細菌学の開祖、コッホとパスツール
02:13
応用微生物学と伝統的な醸造・発酵食品
04:50
火落菌の研究
08:52
坂口謹一郎と微生物生理の研究
14:32
スクリーニング、微生物の探索
18:51
バイオテクノロジーと農芸化学
22:50
凝乳酵素キモシン
23:38
タンパク質工学によるケカビ由来凝乳酵素の改良
28:58
二次代謝研究
29:59
ゲノムマイニング
32:51
AY 2025
Research on Beneficial Microorganisms: Learning from the Past to Innovate for the Future
00:37
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We conduct research on the metabolism of amino acid-related compounds in microorganisms. Microorganisms have the ability to biosynthesize non-proteinogenic amino acids and produce secondary metabolites that incorporate derivatives of these amino acids into their structures, exhibiting diverse biological activities. Our work focuses on uncovering the unknown biosynthetic mechanisms behind these processes by investigating the structure and function of the enzymes involved.
NOTE:
- This lecture was conducted only in Japanese.
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Lecturer
Graduate School of Agricultural and Life Sciences, the University of Tokyo, Agro-Biotechnology Research CenterProfessor
※Affiliations and positions are as of the time of recording.