A byproduct of sake production is sake-kasu, which contains abundant nutrients. However, since consumption of sake-kasu is decreasing, we attempted to develop a high-value sake-kasu. We steamed the sake-kasu to remove alcohol (nAS) and then inoculated the nAS with lactic acid bacteria or acetic acid bacteria and incubated the samples at 30°C for 2 days. The sugars, organic acids, amino acids, trace elements, and ferulic acid were measured in the fermented sake-kasu. Lactic acid was produced in the sake-kasu fermented with lactic acid bacteria, while gluconic acid was produced in the sake-kasu fermented with acetic acid bacteria. In the sake-kasu fermented with Gluconobacter oxydans NBRC 3189, seven times as much ferulic acid was produced compared to the non-fermented sake-kasu. Thus, we were able to produce a high value sake-kasu by bacterial fermentation.

Changes in color parameters (L*, a*, b*, and a*/b* values), carotenoid content, and singlet oxygen absorption capacity (SOAC) value were investigated at ripening of 'Matsuribayashi777', a large red-fleshed watermelon cultivar. The L* value decreased and the a* value increased up to 30 days after pollination, indicating that the flesh color turned reddish black rapidly, and the L* value increased from 40 to 50 days after pollination, indicating a slight fading of the color. The carotenoid content increased from 20 to 30 days after pollination, was high at 30 to 40 days after pollination, and decreased at 50 days after pollination. β-carotene content increased with days after pollination. The SOAC value increased from 20 to 30 days after pollination, with the highest value (12.55 µmol α- tocopherol equivalent/mL) at 30 days after pollination, and decreased at 50 days after pollination. Single correlation analysis of carotenoid content and color parameters showed a correlation of 0.898 between lycopene content and a* value. The carotenoid content has been reported to be closely related to SOAC value, and the same trend was confirmed in this study. The correlation between a* values and SOAC value at 20 to 40 days after pollination was 0.940, y = 0.9761x-13.626 (R² = 0.8838). These results suggest that the SOAC value of 'Matsuribayashi777' can be predicted from the fruit juice color measurement.

Among Kyoto vegetables, Manganji pepper, Tanba black soybean-originated Murasaki zukin and Kyonatsu zukin, and Uji green tea were found to contain a large amount of spermidine. Uji green tea also contains spermine. However, not all of the spermidine and spermine are extracted when sencha or gyokuro is extracted with hot water. Spermidine and spermine contained in tea leaves were extracted well when treated with artificial gastric juice, so it is expected that a new way of consuming whole tea leaves will be devised.

There are a wide range of issues that need to be addressed globally with regard to the agriculture, forestry, fisheries and food sectors, including climate change and the associated increase in large-scale disasters. Japan's agriculture, forestry and fisheries industries are facing a shortage of labor due to the ageing of the population. In order to address these issues, the Ministry of Agriculture, Forestry and Fisheries launched the Strategy for Sustainable Food Systems on 12 May 2021 to ensure a sustainable food system. In this lecture, the key points of the strategy are explained from the standpoint of the person responsible for promoting the strategy.