• Food Science and Biotechnology
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• v.17 no.3
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.325-328
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• 2007

Mesophilic aerobic bacterial counts were measured and compared for seasoned soybean sprouts produced in different seasons and sold in different market types. Very significant differences in microbial counts were found among seasoned soybean sprouts produced in different seasons (winter, spring, and summer) and among different market types (a traditional market, discount store, and department store). However, there was no significant difference among the stores within each market group. The interactions were significant at a 1% significance level. The variance of summer counts was much lower than spring and winter counts. Discount and department stores showed a higher variation in microbial counts than traditional markets. The microbial counts differed substantially from season to season in the same market group (summer > spring > winter) except between spring and summer in traditional markets. The microbial loads in the winter and spring seasons of seasoned soybean sprouts in traditional markets were clearly higher than in other market groups, while discount stores had the highest microbial count in summer.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.305-309
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• 2002

Raw soybean sprouts were tested for contamination with the following bacteria which have potential for pathogenesis or food spoilage : Salmonella spp., Escherichia coli O157:H7, Yersinia enterocolitica, Vibrio parahae-molyticus, Aeromonas hydrophila, Plesidomonas shigeloides, Pseudomonas aeruginosa, Staphylococcus aureus, Lis-teria monocytogenes, Bacillus cereus, Clostridium perfringens, Campylobacter jejuni, Erwinia spp., and Fusarium spp. Three of the above strains were isolated from the sprouts, and identified by morphological and biochemical methods including an API kit and ATB automated identification system. The isolate cultured in Cereus selective agar, a selective medium, was a Gram-positive, rod shaped, anaerobic spore former. The biochemical and culture tests revealed the following characteristics: catalase-positive, no growth on Simmon's citrate, NO₂ production and requirement of arginine for growth; the ATB automated identification system gave 99.8 % agreement for the identification of Bacillus cereus to the species level. The isolate cultured in Macconkey agar selective medium was Gram-negative, rod shaped and a gas former; the ATB-system gave 99.9% agreement for the identification of Aeromonas hydrophila to the species level. The isolate found in Pseudomonas isolation agar was Gram-negative, rod shaped, cytochrome oxidase-positive, a reducer of nitrates to nitrogen, and pyocyanin producer; the ATB-system gave 99.9 % agreement for the identification of Pseudomonas aeruginosa to the species level. These results indicate that the three bacteria species present in the soybean sprouts were Bacillus cereus, Aero-monas hydrophila, and Pseudomonas aeruginosa. Salmonella spp., Escherichia coli O157:H7, and Yersinia enter-ocolitica, which are associated with serious disease in humans, were not isolated from soybean sprouts examined in this study.

• Korean Journal of Plant Resources
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• v.26 no.2
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• pp.159-168
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• 2013

The study was conducted to determine the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme activity for the extract from 7 days old sprouts of cowpea (cv. "Seowon"), mungbean (cv. "Owool") and soybean (cv. "Pungsannamulkong"). Sprout length and weight of soybean sprouts were higher than those of cowpea and mungbean sprouts. Total phenolics content [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] was highest in soybean sprout extracts (82.2 mg $kg^{-1}$), followed by cowpea (32.2 mg $kg^{-1}$) and mungbean (24.5 mg $kg^{-1}$) sprout extracts (p < 0.05). The result of total flavonoid level [mg rutin equivalents $kg^{-1}$ DW] had same tendency to the total phenolics, showing lower amounts. The antioxidant activity of the methanol extracts from all the plant dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cowpea (44%) and mungbean (42%) sprouts than in soybean sprouts (25%). Among antioxidant enzymes, APX and POX activities were highest in cowpea sprouts and CAT and SOD activities in soybean sprouts. The results showed that total phenolics content ($r^2$ = 0.5320 ~ 0.9032) and total flavonoids level ($r^2$ = 0.4672 ~ 0.9380) were highly correlated with antioxidant or with antioxidant enzyme activity, and that the level and activity of biologically active substances were different depending on plant species.

• The Journal of Korean Medical History
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• v.21 no.1
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• pp.109-115
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• 2008

Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

• Food Science and Preservation
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• v.20 no.5
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• pp.602-607
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• 2013

Correct packaging enables processors to pack fresh produce and extend its shelf life. This study was carried out to investigate the effect of different packaging materials on the weight loss, pH, $O_2$, $CO_2$ and sensory characteristics of soybean sprouts during their storage at $5^{\circ}C$ for seven days. Soybean sprouts ($320{\pm}20g$) were packaged with oriented polypropylene (OPP) and cast polypropylene (CPP) films, respectively. The $O_2$ transmission rate of the packaging materials was set to have a control of $10,000cc/m^2$.day.atm, and an OP15 and CP15 with $15,000cc/m^2$.day.atm through a pre-screening test. The average weight loss of the soybean sprouts during their storage was less than 10%, and that of the soybean sprouts with a CPP film was higher than that of the OPP film. The pH of the soybean sprouts increased during their storage regardless of their packaging materials; but compared to the pH of the soybean sprouts packaged with OPP, those packaged with CPP were higher. The $CO_2$ content of the packaging increased with a decrease in the $O_2$ content. The ratio of $CO_2$ to $O_2$ in the soybean sprouts with the OPP film was 3.5 times higher than in the soybean sprouts with the CPP film. The results of the overall sensory test showed that the marketability of the soybean sprouts packaged with OPP film and stored at $5^{\circ}C$ seemed to have been maintained effectively for six days (at a $15,000cc/m^2$.day.atm $O_2$ transmission rate). When the correlation coefficients of the control, OP15 and CP15 were analyzed, the highest correlation was shown between a control and OP15 (0.986; p<0.01).

• Journal of Life Science
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• v.14 no.5
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• pp.809-814
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• 2004

To investigate the effect of the electrolyzed acidic water for soybean sprouts growth, the responses of characteristics of soybean sprouts were evaluated. Soybean sprouts grown by the electrolyzed acidic water showed shorter length in total body, root, and hypocotyl, etc. but they were evaluated to be increased in hypocotyl diameter and weight per sprout. Total length of soybean sprouts grown for 5 days by electrolyzed acidic water were much shorter than those by tap water. Soybean sprouts grown by tap water showed rapid growth in length even after 5 days but no more growth in length for those grown by electrolyzed acidic water. The growth of hypocotyl showed the same tendency as total length. No difference in root length among the soybean sprouts grown for 4 ~ 11 days by electrolyzed acidic water while those grown by tap water showed continuous rapid growth in length. The diameter of hypocotyl was thicker in those grown by electrolyzed acidic water than those grown by tap water and increased up 5 days. The weight of cotyledon grown by electrolyzed acidic water showed the proportional increase to the growing days but those grown by tap water showed no increase in hypocotyl weight up to 7 days, but a little bit increase after 11 days with the growth of new buds. The fresh weight per sprout was higher in those grown by electrolyzed acidic water until 7 days than tap water but it was the same weight in 11 days cultivation. The electrolyzed acidic water effected on shortening of hypocotyl and root length, thickening of hypocotyl diameter, and enlarging of cotyledon during soybean sprout cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1041-1046
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• 1998

This study was carried out to investigate the changes and composition of the non-cellulosic neutral sugars in cell wall of soybean sprouts during growth. The composition of non-cellulosic neutral sugars in cell of soybean sprouts was rhamnose, fucose, xylose, arabinose, mannose, galactose and glucose. The galactose content of cell wall was higher than other non-cellulosic neutral sugars, and was remarkably decreased during growth. The major non-cellulosic sugars of pectic substances were rhamnose, arabinose, and galactose. The arabinose content of pectic substance was increased in cotyledon and hypocotyl during growth. The contents of non-cellulosic neutral sugars were decreased in hypocotyl during growth. The galactose content of pectic substance was higher in cotyledon than those in hypocotyl, and was increased in cotyledon. The content of rhamnose was higher in ionically associated pectic substance than that in covalently bounded pectic substance. The major non-cellulosic neutral sugars of hemicellulose were glucose, rhamnose, arabinose and galactose. The galactose of hemicellulose was decreased remarkably during growth.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Journal of Practical Agriculture & Fisheries Research
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• v.6 no.1
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• pp.63-72
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• 2004

This study was conducted to determine the growth and properties of green soybean sprouts(Vigna umbellata Thunb.) in soil culture. Patkong which is a small grain variety was sawn on electric heated hot bed in the greenhouse. Temperature of the culture bed were respectively 17, 20, 25, and 30℃ and water temperature were respectively 14, 17, 20 and 25℃. The kinds of soil used for this study were upland soil, sand, peatmoss and Pearlite, loess, loess and activated carbon. BA was treated in the concentrations of 240 times, 80 times, 40 times besides control. High temperature of 25 and 30℃ increased sprout yield compared to lower temperature but caused to decay from 7 days after sawing. Thus, the most optimum temperature for soil culture was 20℃. The best soil was sand of which increased fresh weight of 850g during same period. Addition of BA was most effective to promote sprout growth in the concentration of 80 times. Compared to general soybean sprouts, green soybean sprouts were 50% higher in fiber but 72% lower in glucide. Vitamin B was 200% higher in green soybean sprouts but vitamin C was higher in general soybean sprouts.