Basic research focused on microbial fermentation

We carry out basic research for efficiently producing targeted ingredients through the fermentation of microbes, mainly yeasts.
We also conduct microbial strain breeding and culture control . In addition to developing functional ingredients as well as food and seasoning ingredients that meet our customers’ demands, we conduct applications development and applied research using existing products.
Such applications are not limited to foods; we aim to develop ingredients with a range of properties from a mid- to long-term perspective, including added health benefits.

Wide-ranging research themes

Our research themes are wide-ranging. We also conduct analyses based on our customers’ requests.

  • Yeast (microorganism) strain breeding
  • Yeast (microorganism) culture control
  • R&D of functional ingredients
  • R&D of food and seasoning ingredients