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Research Center for Functions of Fermented Food

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Discovery of two novel oleaginous yeast species in soil from Shiga Prefecture—Potential applications for sustainable oil and fat production technology—

Funazushi preparation kit project selected for support from 2023 “Healthy Shiga” project

Report from Microbial Resource Center for Fermentation and Brewing symposium “New Developments in Environmental Microbiology”

Findings suggest lactic acid may regulate the fermentation properties of yeast in sake brewing

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