In Biomaterials Development Group, we develop manufacturing techniques to utilize materials derived from plant and microorganism and food/feed resources less used towards the creation of a novel food industry assisted by Artificial Intelligence and bioengineering techniques. Our group has developed food fermentation techniques with food-grade microorganisms such as koji mold, lactic acid bacteria, and natto-bacteria. The development of domestic lactic acid-bacteria as adjunct starter strains for the manufacturing Gouda cheese with rich umami taste is an instance of achievements (Fig. 1). We also develop techniques for producing functional lipids from food wastes using microbial conversion process. In addition, to develop techniques for controlling the digestibility and functionalization of starch, we carry out characterization of starch in food materials for reaching new industrial applications. Novel enzymatic processes for value addition to lignocellulosic resources are also to be proposed through their adaptation to rural industries, for example in situ enzymatic production of valuables like oligosaccharides from rice straw.
