JP6508637B2 - Cultivation method of vegetables with lactic acid bacteria - Google Patents

Description

  The present invention relates to a method for cultivating a lactic acid bacteria-containing vegetable in which lactic acid bacteria are accumulated in roots, stems, leaves, flowers and the like.

  Conventionally, in the case of a fruit and vegetable cultivation method in which lactic acid bacteria or lactic acid are introduced into the interior of a product by irrigation with water obtained by diluting the stock solution of lactic acid bacteria in soil culture, and absorbed from roots; A fruit and vegetable cultivation method is proposed in which lactic acid bacteria or lactic acid is introduced into the interior of fruits and vegetables by mixing and absorbing from the roots (see, for example, Patent Document 1).

  According to Patent Document 1, since the method for cultivating fruits and vegetables is capable of absorbing lactic acid bacteria or lactic acid from the roots in soil culture or hydroponic culture, it is considered that fruits and vegetables can be cultivated inexpensively and in large quantities. In addition, since fruits and vegetables grown by the above-mentioned method for cultivating fruits and vegetables contain lactic acid bacteria or lactic acid, they can promote health by consuming them, and the green odor and bitterness peculiar to vegetables are resolved and they are said to be delicious .

JP, 2009-100677, A

  However, in the invention described in Patent Document 1, it is difficult to efficiently absorb lactic acid bacteria or lactic acid from the roots of fruits and vegetables because the influence of nitrate ion contained in the body fluid of fruits and vegetables is not considered at all. The effect of introducing lactic acid bacteria or lactic acid into the inside tends to be limited.

  That is, nitrate ions are substances necessary for growing fruits and vegetables, but when the concentration of nitrate ions in fruits and vegetables becomes too high, the roots of fruits and vegetables are damaged by nitrate ions, and it is not possible to absorb lactic acid bacteria or lactic acid well. In addition, since pathogens easily enter from the damaged roots, the growth may be deteriorated, or diseases and insects may be easily attached, and the number of times of spraying of the agrochemical may increase. Furthermore, it is apprehended that the intake of fruits and vegetables having a high nitrate concentration may adversely affect the human body, and in the EU etc., it is set at 2500 to 3000 mg / kg or less in the case of leaves. The standard value for analysis of Japanese food is 5000 mg / kg.

  From such a thing, in order to develop a cultivation method of a lactic acid bacteria-containing vegetable useful for health maintenance of the human body or health promotion, it is not enough to simply add lactic acid bacteria or lactic acid in the soil or in the culture solution. It is important to limit the uptake of nitrate ions into.

The present invention has been made to solve such problems of the prior art, and it is an object of the present invention to provide a method for cultivating a lactic acid bacteria-containing vegetable in which the uptake of nitrate ions is limited .

  The present invention solves the problems of the prior art, in soil culture, after planting or sowing the seedlings of vegetables in soil mixed with plant active enzymes, the seedlings or sprouts of the planted vegetables The lactic acid bacteria culture solution is irrigated to the root of the grown vegetables, and the lactic acid bacteria culture solution is foliar-dispersed to the planted vegetable seedlings or germinated vegetable leaves to grow the lactic acid bacteria in the cells of the vegetables. As the plant active enzyme, raw material trees are deposited on the surface of the ground, a mushroom fungus culture is inoculated into the raw material trees, water is added, and stirring is performed, and the raw material trees and mushroom fungus culture are exposed. The soil is uniformly mixed on the ground, and water and air are sufficiently supplied. Under this condition, the mushroom fungus decomposes the raw material wood, the temperature rises to about 70 ° C., and the raw material wood is transferred to the soil. As it changes, mushroom fungus grows and water Supply and agitation are repeated, and when mushroom fungus is in a state where it has been around the raw material trees, a part of the raw material trees on the way to conversion to soil is taken out, warm water is put into the pool and pumped The warm water is pumped up, the warm water flows down from the shower to the mushroom fungus culture (raw material trees during conversion to soil), the enzymes possessed by the mushroom fungus culture are extracted into the warm water, flowed back to the pool, and this cycle The method is characterized in that a product produced by a method of producing a mushroom fungus enzyme solution in a pool is used by repeating.

  Moreover, in order to solve the above-mentioned problems, the present invention, in hydroponic culture, a planted vegetable is planted or sowed on a culture bed floated in a culture solution mixed with a plant active enzyme, and then the planted vegetable is planted The lactic acid bacteria culture solution is irrigated to the seedlings or sprouted vegetable roots, and the lactic acid bacteria culture solution is foliar-dispersed to the planted seedlings or sprouted vegetables leaves to grow the lactic acid bacteria in the cells of the vegetables. It is a cultivation method of filled vegetables, and as the above-mentioned plant active enzyme, raw material trees are deposited on the surface of the ground, a mushroom fungus culture is inoculated to the raw material trees, water is added and stirred, raw material trees and mushroom fungus culture The body and body are uniformly mixed on the ground, and water and air are sufficiently supplied. Under this state, the mushroom fungus decomposes the raw material wood, and the temperature rises to about 70 ° C., and the raw material wood is produced. Mushroom fungus as it changes to soil It grows, repeats the water supply and agitation, and when the mushroom fungus gets around the raw material trees, take out part of the raw material trees on the way to the soil and warm water in the pool Put in the pump, pump warm water with a pump, pour warm water down from the shower to the mushroom fungus culture (raw wood during conversion to soil), extract the enzymes possessed by the mushroom fungus culture into warm water, and pour it into the pool The method is characterized in that the product is produced by a method in which a mushroom enzyme solution is generated in a pool by repeating this cycle.

When the vegetable active enzyme is applied to vegetables, the uptake of nitrate ions into the cells of vegetables is suppressed while maintaining high absorption of lactic acid bacteria into the cells of vegetables, and root damage due to nitrate ions is prevented or suppressed Be done . In addition, when the above-mentioned plant active enzyme is given to vegetables, the sugar content of vegetables can be raised by high protein cultivation. Therefore, in cells of vegetables, lactic acid bacteria that feed on proteins and saccharides are easily proliferated, and it is possible to grow vegetables that have a good taste and contribute to health promotion of the human body.

  Further, according to the present invention, there is provided a method of cultivating a vegetable with lactic acid bacteria having the above-mentioned constitution, the irrigation of the lactic acid bacteria culture solution to the seedlings of planted vegetables or roots of sprouted vegetables, and seedlings of planted vegetables or leaves of sprouted vegetables The present invention is characterized in that foliar application of the lactic acid bacteria culture solution to the medium is performed multiple times between planting of seedlings or germination of seeds and harvest of vegetables.

  The irrigation of the lactic acid bacteria culture solution to the planted vegetable seedlings or the root of the sprouted vegetables, and the foliar application of the lactic acid bacteria culture solution to the seedlings or sprouted vegetable leaves of the planted vegetables are carried out only once. But it is enough. However, by carrying out a plurality of times, the number of lactic acid bacteria in the cells of vegetables can be increased, so that vegetables having a better taste and contributing to health promotion of the human body can be grown.

  Further, the present invention is characterized in that, in the method for cultivating a vegetable with lactic acid bacteria of the above-mentioned constitution, the lactic acid bacteria used for irrigation or foliar application are lactic acid bacteria of bamboo collected from a bamboo grove.

  Plant-derived lactic acid bacteria are more resistant to heat and acid than animal-derived lactic acid bacteria, and those taken orally can be delivered to the intestinal tract, and thus have a high human body health promoting effect. Bamboo lactic acid bacteria collected from bamboo groves are more resistant to heat and acid than other plant-derived lactic acid bacteria, and exert superior effects on human health promotion.

ADVANTAGE OF THE INVENTION According to this invention, uptake | capture of the nitrate ion in the cell of a vegetable can be suppressed, maintaining the high absorption rate of the lactic acid bacteria in the cell of a vegetable .

It is a flowchart which shows the operation | work procedure of soil culture cultivation among the cultivation methods of the lactic-acid-bacteria containing vegetable which concerns on embodiment. It is a flow chart which shows the operation procedure of hydroponic cultivation among the cultivation methods of the vegetable with lactic acid bacteria concerning an embodiment. It is a chart which shows the sugar content and the amount of nitrate ions of the vegetables grown by the cultivation method of the vegetable with lactic acid bacteria concerning an embodiment compared with the standard value of conventional farming. It is a chart showing the number of lactic acid bacteria contained in the vegetable grown by the cultivation method of the vegetable with lactic acid bacteria concerning an embodiment compared with the number of lactic acid bacteria included in the vegetable grown by the conventional farming method. It is a photograph which shows the gram dyeing | staining test result of the onion grown by the cultivation method of the vegetable with a lactic acid bacteria which concerns on embodiment, and the gram dyeing | staining test result of the onion grown by the conventional farming method. It is a photograph which compares and shows the root of the rice cultivated by using the plant active enzyme concerning an embodiment, and the root of the rice cultivated by conventional farming.

  Hereinafter, the cultivation method of the vegetable with lactic acid bacteria concerning an embodiment is explained. The scope of the present invention is not limited to the scope of the embodiments described below, and it goes without saying that the scope of the present invention includes various modifications without departing from the scope of the present invention.

<Earth culture>
As shown in FIG. 1, the method of cultivating a vegetable with lactic acid bacteria by soil cultivation comprises step S1 of spraying a plant active enzyme on the soil, step S2 of cultivating the soil on which the plant active enzyme is sprayed, and spraying of a plant active enzyme. Planting the seedlings of vegetables in the soil which has been planted or sowing step S3: watering the lactic acid bacteria culture solution to the roots of the seedlings of planted vegetables or sprouted vegetables, and carrying out the seedlings of planted vegetables or leaves of sprouted vegetables Step S4 of applying the lactic acid bacteria culture solution to a leaf surface, watering the plant active enzyme to the root of the planted vegetable seedling or sprouted vegetable leaf and leafing the plant active enzyme to the planted vegetable seed or sprouted vegetable leaf Step S5 of surface spraying and step S6 of harvesting vegetables containing lactic acid bacteria are included.

  As a plant active enzyme to be mixed and cultivated in the soil, the raw material trees are deposited on the dew surface, the mushroom fungus culture is inoculated to the raw material trees, water is added, and stirring is carried out. The body and body are uniformly mixed on the ground, and water and air are sufficiently supplied. Under this state, the mushroom fungus decomposes the raw material wood, and the temperature rises to about 70 ° C., and the raw material wood is produced. At the same time as the mushroom fungus is transformed into soil, mushroom fungus proliferates, rehydration and agitation are repeated, and when mushroom fungus is in a state where it has been completely wrapped around the raw material trees, from raw material trees during conversion to soil Take out a part of it, put warm water in the pool, pump warm water with a pump, pour warm water down from the shower to the mushroom fungus culture (raw wood during conversion to soil), warm water the enzyme of mushroom fungus culture Extract into the pool and drain back into the By repeating the Le, it used those produced mushrooms bacterial enzyme solution in a way that generates the pool. This plant active enzyme relates to Patent No. 4129470, and for details, refer to the corresponding patent publication.

In step 1, sparging 1 m ² per 300ml 500 times solution of plant active enzyme. In Step 5, a 500-fold liquid of the plant active enzyme to 1 m ² per 300ml sprayed on the roots and leaves. Also, in addition to this, 1000 times solution of plant active enzyme is sprayed about 3 times on leafy vegetables and about 10 times on fruits until harvest of vegetables. Since fruits and vegetables such as tomatoes, cucumbers, eggplants and green peppers can be harvested over a long period of time, the number of times of spraying of the plant active enzyme is adjusted while observing the growing condition of the vegetables. The plant active enzyme is harmless to the human body, and the amount used is not limited. However, in order to avoid waste, in step 1, the amount of the 500-fold diluted solution applied per reaction is about 10 liters. In step S5, the entire leaf surface is wetted.

  Furthermore, in step 1, in addition to the above-mentioned plant active enzyme, organic fertilizer, amino acid, shellfish fossil, compost etc. can be mixed in the soil. Moreover, in addition to the said plant active enzyme, an amino acid can also be irrigated and foliar-fed in step S5.

In step S4, the lactic acid bacteria culture fluid solution (bacteria amount ¹⁰ 8 / g) diluted with water, 100 times solution (bacteria amount ¹⁰ 5 ^~10 6 / g) make, 1 m ² per 300ml in roots and leaves Scatter. In addition, the lactic acid bacteria culture solution is sprayed three times from harvest to harvest to achieve growth of bacteria in cells. The lactic acid bacteria used in step S4 are not particularly limited, and any of animal-based lactic acid bacteria and plant-based lactic acid bacteria can be used. However, plant-derived lactic acid bacteria are more resistant to heat and acid than animal-derived lactic acid bacteria, and those taken orally can be delivered to the intestinal tract, so spraying with plant-based lactic acid bacteria is higher than spraying with animal-based lactic acid bacteria. Health promotion effect is expected.

  As plant-based lactic acid bacteria, bamboo-derived lactic acid bacteria collected from bamboo groves are more resistant to heat and acid than other general plant-derived lactic acid bacteria, and reach into the intestine of a person by oral intake, and intestinal regulation action, immunity It is preferable because it exerts excellent effects on activity, beauty (skin care), allergy control and the like.

  Other plant-based lactic acid bacteria include Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus previs, Lactobacillus buchneri, Lactogenococcus halophilus, Mention may be made of Diococcus pentosesona.

In step S4, one or more species can be selected from the above-mentioned plant-based lactic acid bacteria and used. The number of lactic acid bacteria is not particularly limited, but generally, it is desirable to be 10 ² to 10 ⁸ bacteria count / g.

Hydroponic culture
As shown in FIG. 2, the method for cultivating the lactic acid bacteria-containing vegetables by hydroponic culture includes step S11 of adding a plant active enzyme to the culture solution, step S12 of uniformly stirring the culture solution to which the plant active enzyme is dispersed, and plant activity Step S13: Planting seedlings of vegetables on a culture bed floated in the culture solution to which the enzyme has been added or sowing step S13, planting the Lactic Acid Bacteria Culture Solution with the seedlings of planted vegetables or roots of sprouted vegetables Step S14 of applying the lactic acid bacteria culture solution to the seedlings of vegetables or sprouted vegetables at a leaf surface, watering plant active enzyme to the roots of seedlings of planted vegetables or sprouted vegetables, and seedlings or sprouts of planted vegetables The method includes the step S15 of foliar spraying a plant active enzyme on the leaves of the harvested vegetables, and the step S16 of harvesting the vegetables containing lactic acid bacteria. Steps S14 and S15 may be alternately performed a plurality of times.

  The type and concentration of plant active enzyme, the type and number of bacteria of lactic acid bacteria can be the same as in the case of soil culture. That is, the soil cultivation and the hydroponic cultivation according to the embodiment are the same in the provision conditions of the plant active enzyme and the lactic acid bacteria to be given to the vegetables only by the difference whether the floor for planting the vegetables is soil or water. be able to.

  Figure 3 compares the sugar content and nitrate ion concentration of komatsuna, mustard spinach, burdock, lotus root and onion grown by the method for cultivating vegetables with lactic acid bacteria according to the embodiment with those grown according to conventional farming methods and Japan standard values Show.

  As shown in FIG. 3, according to the cultivation method of the lactic acid bacteria-containing vegetable according to the embodiment, the sugar content of komatsuna is increased from 3.9 to 11.0 as compared with that cultivated by the conventional farming method, The nitrate ion concentration has dropped from 990 mg / kg to 10 mg / kg. For mustard vegetables, the sugar content is increased from 6.2 to 9.1, and the nitrate ion concentration is decreased from 400 mg / kg to 8 mg / kg. For burdock, the sugar content has increased from 12.9 to 32.0, and the nitrate ion concentration has decreased from 570 mg / kg to 83 mg / kg. For lotus root, the sugar content has increased from 7.5 to 9.1, and both nitrates have not been detected. For onion, the sugar content is increased from 7.4 to 9.7, and the nitrate ion concentration is decreased from 1.1 mg / kg to 0.1 mg / kg. The Japanese standard values for nitrate ion concentration are 5000 mg / kg for komatsuna, 3000 mg / kg for mustard and 1000 mg / kg for burdock, and standard values for lotus root and onion are defined. Absent. In addition, the test was conducted at the analysis center of Snow Country Agri Co., Ltd. (Measurement certification business registration: Gunma Prefecture · Ring No. 52).

  As is clear from the data in FIG. 3, Komatsuna, mustard spinach, burdock, lotus root and onion grown by the method for cultivating vegetables with lactic acid bacteria according to the embodiment are compared to these vegetables grown by the conventional farming method, Since the sugar content has increased significantly and the nitrate ion has decreased by one to two orders of magnitude, it has become a sweet, edgy, delicious vegetable. In addition, since nitrate ions are dramatically reduced, the problem of health damage caused by nitrate ions can be solved.

As shown in FIG. 4, when the number of lactic acid bacteria was examined for the onion cultivated by the method for cultivating vegetables with lactic acid bacteria according to the embodiment, it was 1.0 × 10 ⁴ cfu / g or more in the MRS agar medium. On the other hand, when the number of lactic acid bacteria was examined about the onion grown by the conventional farming method, it was 50 cfu / g or less with MRS agar medium. The test was conducted at the analysis center of Snow Country Agri Co., Ltd. mentioned above. As is clear from this test result, the number of lactic acid bacteria is significantly increased in the onion cultivated by the method for cultivating the lactic acid bacteria-containing vegetable according to the embodiment, compared to the onion cultivated by the conventional farming method. This is because, according to the method for cultivating vegetables containing lactic acid bacteria according to the embodiment, the roots of the vegetables are not attacked by nitrate ions, and they become strong against diseases and bacteria so that sufficient lactic acid bacteria can be absorbed from the roots. it is conceivable that.

  FIG. 5 shows the results of the Gram staining test of onions grown by the method for cultivating vegetables with lactic acid bacteria according to the embodiment and the results of the Gram staining test of onions grown by conventional farming. Fig.5 (a) is a photograph which shows the gram dyeing | staining test result of the onion grown by the cultivation method of the vegetable with lactic acid bacteria which concerns on embodiment, FIG.5 (b) is the gram dyeing | staining of the onion grown by the conventional farming method. It is a photograph which shows a test result. Gram-positive bacilli are indicated by black arrows in these photographs. As is clear from FIG. 5 (a), the onion grown by the method for cultivating a lactic acid bacteria-containing vegetable according to the embodiment was found to have gram-positive bacilli distributed uniformly throughout. On the other hand, as is clear from FIG. 5 (b), only a few gram-positive bacilli were generally found in the onions grown by the conventional farming method.

In addition, as shown in FIG. 4, when the number of lactic acid bacteria was examined for mustard vegetables grown by the method for cultivating vegetables with lactic acid bacteria according to the embodiment, it was 4.1 × 10 ³ cfu / g in MRS agar medium. . The test was conducted at the analysis center of Snow Country Agri Co., Ltd. mentioned above. As the mustard vegetables grown by the conventional farming method are not tested, it is impossible to compare the difference with the mustard vegetables grown by the conventional farming method, but it is grown by the cultivation method of the vegetable with lactic acid bacteria according to the embodiment. Vegetables can be said to have the number of lactic acid bacteria that can contribute to human health promotion. The reason why a large number of lactic acid bacteria are included in mustard vegetables grown by the method for cultivating a lactic acid bacteria-containing vegetable according to the embodiment is considered to be the same as in the case of onion.

  In the method for cultivating a lactic acid bacteria-containing vegetable according to the embodiment, the above effect can be obtained because the root of the vegetable is less likely to be damaged by nitrate ions, so that the root grows strong and absorption of lactic acid bacteria from the root increases. It is considered to be. FIG. 6 shows the roots of rice cultivated using the above-mentioned plant active enzyme and the roots of rice cultivated according to the conventional farming method. Here, "Narihira farming method" is a cultivation method using the above-mentioned plant active enzyme. As apparent from FIG. 6, the rice grown using the above-mentioned plant active enzyme has a much better rooting than the rice grown according to the conventional farming method. In addition, the amount of root acid is 1.7 times to 2.5 times the weight as compared with that without using the above-mentioned plant active enzyme, the fertilizer efficiency is also enhanced, and high protein cultivation becomes easy.

  In addition, the burdock and lotus root cultivated by the method for cultivating the lactic acid bacteria-containing vegetable according to the embodiment are maintained in the white state even when left in a stick shape or a round slice for 5 hours. This is considered to be due to the fact that vegetables are less likely to be oxidized as a result of a decrease in the amount of nitrate ions in the vegetables.

  The scope of the present invention is not limited to the scope of the above embodiment. For example, additional fertilization can be applied as needed after planting of seedlings or after germination of seeds.

Claims (3)

In soil culture,
After planting or seeding a vegetable seedling in the soil in which the plant active enzyme has been mixed, the lactic acid bacteria culture solution is watered on the planted seedling of the planted vegetable or the root of the sprouted vegetable, and the seedling or sprouting of the planted vegetable The method is a cultivation method of a lactic acid bacteria-containing vegetable in which the uptake of nitrate ions is restricted while proliferating the lactic acid bacteria in the cells of the vegetable by foliar spraying the lactic acid bacteria culture solution on the leaves of the harvested vegetables.
As the plant active enzyme, material trees are deposited on the dew ground, and the mushroom fungus culture is inoculated to the material trees, water is added and stirred, and the material trees and mushroom fungus culture are uniformly distributed on the ground. The mixture is mixed and the water and air are sufficiently supplied. In this state, the mushroom fungus decomposes the raw material wood, the temperature rises to about 70 ° C., and the raw material wood is converted to soil and the mushroom fungus is Proliferate, repeat replenishment and agitation of water, and when mushroom fungus is in a state where it has been around the raw material trees, take out part of the raw material trees on the way to conversion to soil and Put warm water, pump warm water with a pump, pour warm water down to the mushroom fungus culture (raw material trees during conversion to soil) from the shower, extract the enzymes of the mushroom fungus culture into warm water, and pour it into the pool Return and repeat this cycle Method of cultivating lactic acid bacteria containing vegetables characterized by using what is produced by the method of generating mushroom fungus enzyme solution to the pool. In hydroponic culture,
After planting seedlings or sowing seeds on a culture bed floated in a culture solution mixed with a plant active enzyme, the lactic acid bacteria culture solution is watered on the seedlings of planted vegetables or roots of sprouted vegetables, The method is a method of cultivating a lactic acid bacteria-containing vegetable in which the uptake of nitrate ions is restricted while proliferating the lactic acid bacteria in the cells of the vegetable by foliar spraying the lactic acid bacteria culture solution onto the planted vegetable seedlings or sprouted vegetable leaves.
As the plant active enzyme, material trees are deposited on the dew ground, and the mushroom fungus culture is inoculated to the material trees, water is added and stirred, and the material trees and mushroom fungus culture are uniformly distributed on the ground. The mixture is mixed and the water and air are sufficiently supplied. In this state, the mushroom fungus decomposes the raw material wood, the temperature rises to about 70 ° C., and the raw material wood is converted to soil and the mushroom fungus is Proliferate, repeat replenishment and agitation of water, and when mushroom fungus is in a state where it has been around the raw material trees, take out part of the raw material trees on the way to conversion to soil and Put warm water, pump warm water with a pump, pour warm water down to the mushroom fungus culture (raw material trees during conversion to soil) from the shower, extract the enzymes of the mushroom fungus culture into warm water, and pour it into the pool Return and repeat this cycle Method of cultivating lactic acid bacteria containing vegetables characterized by using what is produced by the method of generating mushroom fungus enzyme solution to the pool.   The irrigation of the lactic acid bacteria culture solution to the planted vegetable seedlings or the root of the sprouted vegetables, and the foliar application of the lactic acid bacteria culture solution to the seedlings or sprouted vegetable leaves of the planted vegetables, The method for cultivating a lactic acid bacteria-containing vegetable according to any one of claims 1 or 2, which is performed a plurality of times between the germination of vegetables and the harvest of vegetables.