Misomics Project Update

Miso is a traditional Japanese fermented food with a diversity of tastes and flavors. This diversity can be attributed to the production method, the environment, and the microbial ecosystem involved in the fermentation that depends on it. This study will comprehensively elucidate the microbial ecosystem of various miso products using the latest technologies, such as metagenome analysis, to explore the relationship between flavor and functionality, as well as the effects on the intestinal microbiota of Japanese people. This research aims to reaffirm the scientific value of miso and contribute to the promotion of a healthy food culture. In this presentation, we will discuss the progress of the project so far and introduce our future plans.

About Atsushi Niida

I am conducting bioinformatics research at a university. Through the analysis of human genome information, I have been working on the elucidation of the pathogenic mechanism of cancer.