J. Technology and Education, Vol.27, No.1, pp.11-14 (2020)

研究論文

トマト栽培に対する乳酸菌資材の効果に関する研究

 

鈴木　優¹, 齋藤 佳奈子¹, 坂元 知里^*1, 定政 哲雄², 川岸 稔³, 横山 佳菜子³

松野 敏英¹, 高山 勝己¹

 

¹ 福井工業高等専門学校　物質工学科（〒916-8507 福井県鯖江市下司町）

² 福井県農業試験場園芸研究センター　スマート園芸研究グループ

（〒919-1123 福井県三方郡美浜町久々子35-32-1）

³ ベルテクスグループ　株式会社ホクコン　エコテックス事業部

（〒918-8152 福井県福井市今市町66-20-2）

^*sakamoto@fukui-nct.ac.jp

 

Evaluation of cultivated tomatoes with lactic acid bacteria

 

Yu SUZUKI, Kanako SAITOU, Chisato SAKAMOTO, Tetsuo SADAMASA, Minoru KAWAGISHI, Kanako YOKOYAMA, Toshihide MATSUNO and Katsumi TAKAYAMA

 

¹ Department of Chemistry & Biology Engineering, National College of Technology, Fukui College

(Geshi-cho, Sabae-shi, Fukui 916-8507, Japan)

² Fukui Agricultural Experiment Station Horticultural Research Center

(Mihama-cho, Mikata-gun, Fukui 919-1123, Japan)

³ Ecotex Div.　Hokukon Co. Ltd.

(Imaichi-cho, Fukui-shi, Fukui pref., 918-8152, Japan)

 

(Received February 13, 2020; Accepted March 10, 2020)

 

Abstract

Smart farming has been recommended to provide consumers with high-quality agricultural products. In this study, we focused on an agricultural cultivation method using lactic acid bacteria for the purpose of establishing smart agriculture. Its influence with respect to the quality of tomatoes (HANAKOMACHI) was evaluated by the presence or absence of lactic acid bacteria, Lactobacillus fermentum, added during tomato cultivation. In order to evaluate the quality of tomatoes, their sugar content, acidity, glutamic acid content, and ascorbic acid content were measured. As a result, it was clarified that acidity, glutamic acid content, and ascorbic acid content increased by adding Lactobacillus fermentum during cultivation.

Keywords: Biosensor, Uric acid, Uricase, Enzyme immobilization, Electrochemistry