Evaluation of wild yeasts and search and construction of useful yeasts

Yeast has long been used in food fermentation and is one of the most important microorganisms. Currently, over a thousand species of yeast have been discovered, but we do not know much about their potential characteristics. Therefore, I isolate wild yeast from insects such as fruit flies and plants and fruits, and study and analyze them informatically through genome analysis and metabolic analysis. Some novel species have also been successfully isolated, and I hope to find yeasts among them that can be useful for industrial purposes. In addition, we are conducting research on the mutual relationship between fruit flies and yeast to understand the ecology and evolution of sexual reproduction in yeast.