From these studies, we came to think that a group of "heat resistant" groups is universally present among useful fermenting microorganisms such as yeast and acetic acid bacteria.Since it is unlikely that thermophilic bacteria are present in these fermenting microorganisms, it is rational to isolate or genetically engineer these heat-resistant bacteria adapted to higher temperatures (assuming + 10 to 20 ° C), and the useful "heat resistance" I thought it was possible to develop fermenting microorganisms.
　 Therefore, as a Seiken Center project, we formed a team with other members of the Microbial Research Promotion Organization (Faculty of Agriculture, Mamoru Yamada, Faculty of Engineering, Rinji Akada, Naoji Hoshida, Faculty of Medicine, Mutsumi Shirai, Yoshinao Higashi). , "Elucidation of the" heat resistance "molecular mechanism of heat-resistant fermenting microorganisms and its use in the fermentation industry" was started.There, 1) analysis of the "heat resistance" mechanism of yeast and Escherichia coli, which are normal temperature bacteria, 2) analysis of the heat resistance mechanism of yeast and acetobacter, which have heat resistance that we have already separated, and 3) normal temperature bacteria. Through genome analysis, we will elucidate the molecular mechanism of "heat resistance" and work on the development of a high-temperature fermentation system using the results.This effort makes it possible to utilize "heat-resistant" microorganisms, facilitate temperature control of fermentation production, and make a significant contribution to the domestic brewing and fermentation industry.In addition, it is expected that the fermentation and brewing departments can contribute to the compliance with the "Kyoto Protocol" by enabling a significant reduction in cooling energy.It is also expected to contribute to the development of the fermentation industry in Southeast Asia, where the brewing industry is vulnerable due to the high temperature.

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