Molecular ecological analysis for traditional rice vinegar brewing
| 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)
Research Products
(1 results)
