[Okayama University] Exploring the Charm of Fermentation and Microorganisms in Collaboration with Kumenan Town: Held "Natural Beer Yeast" Research Meeting Satellite Edition

Okayama University (Headquarters: Kita-ku, Okayama City; President: Tomohiro Nasu) held the "Natural Beer Yeast" Research Meeting Satellite Edition—Fieldwork in Kumenan Town: Experiencing Fermentation and Microorganisms at the old folk house 'Satogataya'—on February 27, 2026, at the Satogataya facility in Kumenan Town, Kume District, Okayama Prefecture. This meeting was conducted as part of the "Natural Beer Yeast" Research Meeting organized by Assistant Professor (Specially Appointed) Chiyuki Ono of the Graduate School of Environmental, Life, Natural Science and Technology at Okayama University. It is linked with the Cabinet Office's "Regional Core University Innovation Creation Environment Strengthening Project" and the Ministry of Education, Culture, Sports, Science and Technology's "J-PEAKS" project, aiming to revitalize the region and create a connected population through collaboration with various stakeholders in Kumenan Town and universities within Okayama Prefecture. In recent years, original products using locally derived natural yeast, such as sake, wine, and beer, have been brewed and commercialized in various regions, and discussions regarding the use of natural yeast in alcohol production are active in academic societies. Against this backdrop, Assistant Professor Ono planned and hosted this meeting to deepen understanding of natural yeast utilization, particularly focusing on beer brewing, to enhance its utility and contribute to the development of basic research through the study of the interesting characteristics of natural yeast. The day consisted of two parts: a research meeting and a social gathering. At the meeting, Takao Funakura, Deputy General Manager of the Industry-Academia-Government Collaboration Division at the university's Research and Innovation Co-creation Organization, introduced practical initiatives conducted in collaboration between the university and the region under the title, "Leaping out of the campus and taking on challenges in Kumenan Town. Students' 'desire to do' moves the region." Subsequently, Mr. Mitsuyasu Okada, representative of Satogataya, and Professor Nobuyuki Nomura of the Department of Architecture, Faculty of Engineering at Okayama University of Science, presented on the "Satogataya Project," sharing the expansion of community-based activities and future prospects. Furthermore, Assistant Professor Ono introduced the "Purpose and Initiatives of the Natural Beer Yeast Research Meeting," explaining the significance of research focusing on microbial resources derived from the region, including wild yeast. Professor Koichi Tanaka of the Department of Nutrition, Faculty of Health and Welfare at Okayama Prefectural University, gave a lecture titled "Invisible Treasures Sleeping in the Land of Sunshine: The Birth Story of 'Okayama Brand Products' Spun by Wild Yeast," discussing the potential for product development utilizing regional resources. Professor Kenichi Kusumoto of the Graduate School of Engineering at Osaka University gave a lecture titled "Characteristics and Diversity of Koji Fungi Isolated from the Field," introducing the characteristics and diversity of Koji fungi existing in the outdoor environment from a professional perspective. After the lectures, in addition to a workshop for observing yeast, Koji fungi, and natto bacteria, fieldwork was conducted to collect flowers and soil around Satogataya. Participants deepened their learning by actually observing and collecting microbial resources living in the region, experiencing the world of fermentation and microorganisms firsthand, and viewing regional resources from a scientific perspective. Through this meeting, the possibility of practical collaboration linking university research seeds with regional resources was shared once again. Okayama University will continue to work with students and researchers to collaborate with the region and contribute to the improvement of regional value and sustainable development.