Development of freshness technology for vegetables using plant-symbiotic C1 bacteria
| Project/Area Number |
15K14828
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Agricultural environmental engineering/Agricultural information engineering
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| Research Institution | Gifu University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
中野 浩平 岐阜大学, 大学院連合農学研究科, 教授 (20303513)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2017: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | 鮮度保持 / 菌叢解析 / C1微生物 / メチロバクテリウム属細菌 / ポストハーベスト / 青果物 / Methylotrophic bacteria / ホウレンソウ |
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| Outline of Final Research Achievements |
In this study, we observed changes of microflora on the spinach leaves during the preservation at room temperature. On the third day, Erwinia was dominant genus, but dominant genus was changed to Pseudomonas on the seventh day. On the other hand, we focused to C1 bacteria, which can utilize methanol as a sole carbon source. On the spinach, dominant C1 bacteria was Genus Methylobacterium. These C1 bacteria strains were classified to three groups, as M. mesophilicum group, M. fujisawaense group and M. extorquens group. It seems that C1 bacteria strains, which classified to these 3 groups, has some important functions on the spinach during the preservation at room temperature, and these findings may lead some clues to develop the novel preservation technology for vegetables.
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Report
(4 results)
Research Products
(7 results)
