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教員紹介
Oshiro Mugihito
Research Interests
"Study on microbiome associated with traditional fermented-foods”
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Outline Activities
I am interested in the stability and function of microbial communities. Currently, my research focuses on spontaneously fermented bread varieties. We are studying the mechanism by which a microbial community consisting of lactic acid bacteria and yeast is formed in the early stages of spontaneous fermentation and the members of the community are replaced with the number of days. We believe that elucidation of this mechanism will provide a knowledge base for the design and control of complex microbial systems involved in food fermentation. In our research on complex microbial systems, we also consider it important to develop methods for analyzing and analyzing complex microbial systems. Currently, we are studying quantitative bacterial flora analysis methods. In addition, we are also studying mathematical models. We plan to apply the findings from these studies to microorganisms in the soil environment.