2023.10.02

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

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2023.09.07

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

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2023.03.24

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

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2023.03.17

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

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2022.09.22

Identifying the dominant species of lactic acid bacteria in the production of funazushi, a traditional fermented food of Shiga Prefecture

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