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

숙주나물과 콩나물에 대한 부패성 미생물의 증식 양상 비교

  • 유미지 (전북대학교 응용생물공학부(식품공학 전공)) ;
  • 김용석 (전북대학교 바이오식품 소재개발 및 산업화 연구센) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학 전공))
  • Published : 2004.03.01

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.

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