Molecular ecological analysis for traditional rice vinegar brewing

Research Project

Project/Area Number	15K14687
Research Category	Grant-in-Aid for Challenging Exploratory Research
Allocation Type	Multi-year Fund
Research Field	Applied microbiology
Research Institution	The University of Tokyo
Principal Investigator	Ishii Masaharu 東京大学, 大学院農学生命科学研究科(農学部), 教授 (30193262)
Project Period (FY)	2015-04-01 – 2017-03-31
Project Status	Completed (Fiscal Year 2016)
Budget Amount *help	¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000) Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000) Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Keywords	黒酢 / 酢酸菌 / 壺酢 / 乳酸菌
Outline of Final Research Achievements	Maturation period, which is a very important period for the traditional rice vinegar brewing, was analyzed microbiologically. After “Tsubo-yose” various samples were analyzed through next generation DNA sequencer in terms of 16S rRNA. Samples were collected 20 cm below the water level. In each period, Firmicutes was most abundant, and second most abundant was Alphaproteobacteria. Also, there was a big change for the microbiological member in 307-day sample after “Tsubo-yose.”

Report

(3 results)