2021 Fiscal Year Final Research Report
Utilization of post-brewing yeast resources as a new agricultural resource and elucidation of its mechanism of physiological activity
| Project/Area Number |
19KT0031
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 特設分野 |
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| Research Field |
Agricultural Resources for the Next Generation
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| Research Institution | Hokkaido University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
柏木 純一 北海道大学, 農学研究院, 講師 (60532455)
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| Project Period (FY) |
2019-07-17 – 2022-03-31
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| Keywords | 未利用バイオマス / ワイン醸造 / 残渣種子 / バレイショ / 植物傷害応答 |
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| Outline of Final Research Achievements |
It is thought that the energy reserving on the earth are limited, and the effective utilization of unutilized biomass resources will help sustain the human race. From the viewpoint of effective utilization of these resources, many agricultural materials originated from the unutilized biomass resources are commercially available and in use. However, their use is limited to a few events due to a lack of evidence supported by academic support. One example of unutilized biomass produced in large quantities is by-products originated from brewing processes such as beer, sake, grape wine, and shochu. In this project, we focus on the seed residue from wine brewing and report that it is a promising material for increasing the yield of potatoes. The results of this research will serve as a model case study for the construction of a resource-recycling society.
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| Free Research Field |
天然物化学
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| Academic Significance and Societal Importance of the Research Achievements |
農業、林業、水産業、畜産業におけるほぼすべての農資源において、短期的な生産性や収益性が重視され、一方の方向にエネルギーが流れる画一的な農資源の利用がまかり通っている。身近な事例として日本人の主食とするコメでは稲藁、籾殻、米糠があげられ、毎年、大量に産出されるにも関わらず、潜在するエネルギーの再回収は活発でない。これらの現状を鑑み、更には地球上の埋蔵エネルギーには限りがあることから、再利用できる部位は再利用する資源循環型の社会構築は持続的な社会を目指すうえで必須の項目である。本課題では、市場に受け入れられ、かつ循環型社会形成に役立つ新たな農資源を見出すべく研究を進めた。
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