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

• Main Authors: Hyesung Park, Pradeep Puligundla, Chulkyoon Mok
• Language: English
• Published: Science Faculty of Chiang Mai University 2020
• Subjects: mung bean sprouts; electrolyzed water; microbial inactivation; functional quality; sensory quality
• Online Access: http://epg.science.cmu.ac.th/ejournal/dl.php?journal_id=10577; http://cmuir.cmu.ac.th/jspui/handle/6653943832/67328
• Institution: Chiang Mai University

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...