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