Microbial Decontamination of Mung Bean Sprouts Using Electrolyzed Water and Its Effects on The Physicochemical and Sensory Properties of The Sprouts

• المؤلفون الرئيسيون: Hyesung Park, Pradeep Puligundla, Chulkyoon Mok
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2020
• الموضوعات: mung bean sprouts; electrolyzed water; microbial inactivation; functional quality; sensory quality
• الوصول للمادة أونلاين: http://epg.science.cmu.ac.th/ejournal/dl.php?journal_id=10577; http://cmuir.cmu.ac.th/jspui/handle/6653943832/67328

Electrolyzed water (EW) was used to decrease the levels of microbial contaminants in commercial mung bean sprouts. High contamination levels of aerobic bacteria as well as yeasts and mold were observed in raw mung bean sprouts (on average 7.67 ± 0.22 and 7.70 ± 0.07 log CFU/g, respectively). Mung be...