Microbial Quality of Chlorine Soaked Mung Bean Seeds and Sprouts

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概要

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• The effect of 15h, 300ppm calcium hypochlorite soaking on microbial quality of mung seeds and sprouts was investigated. The extended chlorine soaking did not completely eliminate the microflora of the seeds but significantly reduced microbial proliferation rates during storage. Generally, microbial counts of the chlorine-soaked seeds were significantly lower than that of the control. Total plate count (TPC), lactic acid bacteria (LAB) and total coliform (TCC) populations of the seeds continuously increased during sprouting and sprout storage at 4.0°C, except for the yeast and mold counts (YMC) which increased during sprouting but decreased through the refrigerated storage. A significant decrease in the TPC of sprouts from chlorine-soaked seeds was observed after the 4th day of storage. Escherichia coli was not detected throughout the sprouting and storage periods. Salmonella was not isolated from the extended chlorine-soaked seeds, but was detected after the sprouting period.

• 社団法人　日本食品科学工学会の論文
• 2005-02-01

著者

• Gabriel Alonzo

  Department Of Food Science And Nutrition College Of Home Economics University Of The Philippines

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