Alcohol beverages, traditional foods, such as natto and tsukemono, and yogurts are produced with microbial fermentation. Our laboratory is interested in microorganisms involved in fermentations for food productions and chemicals. We educate on microbiology, microbial genetics, metabolism, molecular biology and recombinant DNA technology. We strive to give the student the opportunity to develop the skills and fundamental knowledge to become an independent investigator in academia or industry.