Akada Rinji
Professor
Graduate School of Medicine Applied Molecular Bioscience(Engineering)
Yamaguchi University
Japan
Biography
Degree Obtained/License Master of Science , Genetics(1985) Doctor of Engineering , Applied Microbiology(1988) Education: Hiroshima University, Faculty of Science, Zoological Institute(1983) Hiroshima University, Faculty of Engineering, Department of Fermentation Technology(1988)
Research Interest
Yeast produces ethanol of Japanese Sake and Beer. Good yeast produces good alcoholic drinks. We developed a new method to manipulate yeast genes and constructed genetically modified yeast strains that produce good sake. Our yeast is called self-cloning yeast which is applicable for commercial Sake production. Our yeast is not reffered as GMO (genetically modified organism) because no extraneous genes are present in the yeast.
Publications
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Whole-Genome Sequencing of Sake Yeast Saccharomyces cerevisiae Kyokai no. 7, DNA Research,18,423-434(2011)
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Construction of a URA3 deletion strain from the allotetraploid bottom-fermenting yeast Saccharomyces pastorianus, Yeast,29,155-165(2012)
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Selection of Error-Less Synthetic Genes in Yeast., Methods Mol Biol. ,1472,237-246(2017)
