第43回目の水田勉強会。
標高別に採取したコシヒカリ玄米のデンプン糊化温度。糊化開始温度や糊化ピーク温度が標高と相関。糊化温度は米の炊飯特性や食味特性と関連。標高の作り出す異なる環境条件が炊飯特性や食味特性を変化させるという興味深い結果。
堆肥と化学肥料を連用（7年間）した水田土壌の微生物多様性。堆肥施用は多様性を上昇させるが、水稲栽培は多様性を低下させる。納得の結果と意外な結果。微生物叢の変化と水稲生育は連動する？今後の解析が楽しみ。

The 43rd Rice Field Study Meeting. Starch gelatinization temperatures of Koshihikari brown rice collected at different altitudes. Gelatinization onset temperature and peak gelatinization temperature correlated with altitude. Gelatinization temperature is related to cooking characteristics and palatability of rice. An interesting result showing that different environmental conditions created by altitude change cooking characteristics and palatability. Microbial diversity in paddy soil under continuous application (7 years) of compost and chemical fertilizers. Compost application increases diversity, but rice cultivation decreases diversity. Results that are both expected and surprising. Do changes in microbial communities correlate with rice growth? Looking forward to future analyses.