KIT Yeast Groupでは、出芽酵母Saccharomyces cerevisiaeを用いて実験を行なっています。出芽酵母は、ワインや日本酒、焼酎などの酒類、パン、バイオ燃料などを製造する際に使われており、我々の生活と非常に深いつながりを持つ最も有用な微生物のひとつです。また、ヒトと多くの代謝メカニズムが共通する上、真核生物で最初にゲノム配列が解読されたため、真核細胞のモデル生物として世界中で幅広く研究に用いられています。私たちは国内外のビックラボにはないユニークな視点を大事にして、基礎研究だけでなく醸造過程を中心とした応用研究の両方に励んでいます。

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キーワード：stress resilience, proteostasis, bi-chaperone system, ubiquitin-proteasome system, selective translation, stress granules, P-bodies, ethanol stress, yeast, brewing related stress.

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KIT Yeast Group members are doing research using mainly budding yeast Saccharomyces cerevisiae. Yeast is deeply involved in our daily life because it is quite useful for making wine, Japanese sake, bread, biofuel, etc. Additionally, yeast is a very useful and simple model organism for basic life science. Yeast has the similar metabolic system with human being and S. cerevisiae is the first eukaryote in which sequencing of genome DNA was completed (1996). Therefore, we can easily access to tons of valuable information from the database and lots of scientists all over the world are using yeast system. We are everyday struggling to find something new in both basic and applied scientific fields with our own unique approach.