Development of freshness technology for vegetables using plant-symbiotic C1 bacteria

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K14828
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Agricultural environmental engineering/Agricultural information engineering
• Research Institution: Gifu University
• Principal Investigator: NAKAGAWA Tomoyuki 岐阜大学, 応用生物科学部, 教授 (70318179)
• 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)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 鮮度保持 / 菌叢解析 / C1微生物

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.

Free Research Field

応用微生物学