The purpose of this paper is to retrace the course of establishing Akita Research Institute for Food and Brewing and to discuss the relationship between the development of baker's yeast by this institute and the promoting of Economic Cluster Formation in Akita Prefecture. The baker's yeast taken up for this discussion is "Saccharomyces cerevisiae." This baker's yeast has already been commercialized for bread and miso making not only in Akita prefecture but also in other prefectures. And some

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... hnologies associated with this baker's yeast have already been patented and some are now being asked for.