Browse > Article

Comparative Study on Growth of Spoilage Microorganisms in Mungbean and Soybean Sprout  

유미지 (전북대학교 응용생물공학부(식품공학 전공))
김용석 (전북대학교 바이오식품 소재개발 및 산업화 연구센)
신동화 (전북대학교 응용생물공학부(식품공학 전공))
Publication Information
Journal of Food Hygiene and Safety / v.19, no.1, 2004 , pp. 25-30 More about this Journal
Abstract
This study was conducted to investigate effect of mungbean sprout and soybean sprout against the growth of spoilage microorganism (Bacillus subtilis, Bacillus cereus, Pseudomonas fluorescens, and Listeria monocytogenes). After blanching at different conditions, the viable cells of the spoilage microorganisms were increased with storage time, but the viable cells were almost same after treating with either mungbean sprout or soybean sprout. The viable cell population in minimal broth treated with filtrate of mungbean sprout was higher than that of soybean sprout after 24 hr. However, the growth of spoilage microorganism in filtrate of mungbean sprout and soybean sprout was depending upon strain type. During incubation for 72 hr at $25^{\circ}C$, the color change of mungbean sprout was appeared moderately, but in soybean sprout it was appeared clearly at 24 hr. These results indicate that the effect of mungbean sprout and soybean sprout against growth of spoilage microorganism was not different.
Keywords
mungbean sprout; soybean sprout; minimal broth; filtrate, spoilage microorganism;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Park, W.K.: Encyclopedia of foods and food science. Shinkwang Publishing Corporation, Seoul, pp. 403-404 (1991)
2 Kim, S.D., Kim, S.H. and Hong, E.H.: Composition of soybean sprout and its nutritional value. J. Korean Soybean Res., 10, 1-9 (1993)
3 Song, J.C: Food materials. Gyomunsa, Seoul, pp. 248-249 (1992)
4 Lee, S.W.: The study on rise and fall of vitamin C of green bean sprouts of nutritional growth on Korean cooking. Int. J. Human Ecol., 357-367 (1962)
5 Park, W.P., Cho, S.H., and Lee, D.S.: Effect of Grapefruit Seed Extract and ascorbic acid on spoilage microorganisms and keeping quality of soybean sprouts. J. Korean Soc. Food Sci. Nutr., 27, 1086-1093 (1998)
6 Choi, H.D., Kim, S.S., Kim, K.T., Lee, J.Y. and Park, W.M.: Effect of presoaking treatments on growth and rot of soybean sprouts. Korean J. Food Sci. Technol., 32, 584-589 (2000)
7 Choi, Y.S., Park, E.H.: Effect of food additives application on the decay reduction and growth of soybean sprouts. J. Korean Soy. Res., 1-9 (1996)
8 Lee, S.W.: Goryeo ago Korean dietary food life history research. Hyangmunsa, Seoul, pp. 113-114 (1978)
9 Lee, G.Y., Kim, E.M. and Woo, S. J. : Changes in the contents and composition of dietary fiber during the growth of soybean sprout. J. Korea Soc. Food Nutr., 29, 1142-1149 (1996)
10 Kim, C.B.: Studies on change of carbohydrate content according to dark and light treatment of soybean. Kangwon University, 9, 265-269 (1975)
11 Lee, Y.S. and Rhee, C.O.: Changes of free sugars, lipoxygenase activity and effects of chitosan treatment during cultivation of soybean sprouts. Korean J. Food Sci. Technol., 31, 115-121 (1999)
12 Sohn, C.B., Noh, K.H., Ra, M.J., Lee, J. and Choi, H.J.: Antibacterial efficacy of plants for food of various kinds for the reduction of decay of a bean sprout. Chungnam Human Ecol. Res., 13, 40-50 (2001)
13 Kim, J.H., Joo, G.J. and Choi, Y.H.: Isolation and utilization of antagonistic Pseudomonas fluorescens from soils for the protection of soybean sprouts rot. Korean J. Environ. Agric., 20, 50-56 (2001)
14 Lee, S.M.: Antimutagenic effects of dietary fiber. MS Thesis. Pusan National University, Korea, pp. 20-21 (1992)
15 Park, E.H. and Choi, Y.S. Selection of useful chemicals reducing soybean sprouts rot. Korea J. Crop Sci., 40, 487-493 (1995)
16 Chen, L.H., Well, C.E. and Fordham, J.R.: Carbohydrate analysis. A practical approach, IRL press Ltd, Oxford, pp. 23 (1975)
17 Park, W.M. and Lim, J.H.: Effects of watering on yield of soybean sprout. Korea Soy. Dig., 15, 45-57 (1998)
18 Shin, D.H. and Choi, W.: Comparison of growth characteristics of soybean sprouts cultivated by three methods. Korean J. Food Sci. Technol., 28, 240-245 (1996)
19 Park, W.M., Myung, I.S. and Lee, Y.S.: Biological control against rot of soybean sprouts. Korea Soy. Dig., 3, 4-9 (1986)
20 Oh, B.J. and Park, W.M.: Histopathological observation and identification of Fusarium spp. causing soybean sprout rot. Korean J. Plant Pathol., 12, 471-475 (1996)
21 Kim, J.M., Choi, Y.B. and Yang, D.K.: Development of soybean sprouter using principle of siphoning. Korean J. Food Sci. Technol., 29, 460-463 (1997)
22 Yang, C.B.: Changes of nitrogen compounds and nutritional evaluation of soybean sprout Part ?. Change of free amino acid composition. J. Korean Agr. Chem. Soc., 24, 101-104 (1981)
23 Kim, S.D., Kim, I.D., Kim, M.K, Lee, S.K. and Min, K.S.: Effect of Ozonic water on the growth and putrefaction of soybean sprouts. J. Food Sci. Technol, 9, 181-186 (1997)
24 Hofsten, B.: Legume sprout as a protein and other nutrients. J. Am. Oil Chem. Soc., 56, 382-392 (1979)   DOI   PUBMED
25 Yang, CB., Kim, Z.U.: Changes of nitrogen compounds and nutritional evaluation of soybean sprout. J Korean Agr. Chem. Soc., 23, 7-13 (1980)
26 Yang, C.B.: Changes of nitrogen compounds and nutritional evaluation of soybean sprout-Part ?. Changes of amino acid composition. J. Korean Agr. Chem. Soc., 24, 94-100 (1981)
27 Lee, Y.S., Park, R.D. and Rhee, C.O.: Effect of chitosan treatment on growing characteristics of soybean sprouts. Korean J. Food Sci. Technol., 31, 153-157 (1999)
28 Kang, K.H., Noh, B.S., Sub, J.H. and Hur, W.D.: Food analysis. Sungkyunkwan University Publishing department, Seoul, pp. 387-394 (1998)