• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.25-30
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• 2004

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.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.39-43
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• 1996

In order to cultivate the soybean sprout fortified with organogermanium, we observed growth characteristics and germanium content of soybean sprout watered with the aqueous organogermanium, Ge-132[bis(2-Carboxyethylgermanium sesquioxide)]. Soybean sprout did not show difference in growth when treated with different times and frequencies of organogermanium or different types of germanium. Growth of Orialtae soybean sprout was smaller in diameter of hypocotyledonary axis and longer in total length than that of Danyeob soybean sprout. Three hour's soaking was better in growth than half an boar's treatment. Germanium absorbed by soybean sprout was greater in content in Danyeob soybean sprout than in Orialtae soybean sprout and highest at 20 ppm in water. Prolonged period and increased frequency in treatments with organic germanium resulted in increase of germanium uptake. Germanium content in soybean sprout was greater with treatment of organic germanium than with inorganic germanium.

• Agricultural and Biosystems Engineering
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• v.7 no.1
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• pp.42-47
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• 2006

The objective of this study was to investigate the effects of air-phase germination with water-spraying and anion stimuli on germination ratio, sprout growth and ${\gamma}$-aminobutyric acid (GABA) of brown rice. Air-phase germination method with intermittent spraying water improved germination ratio and sprout growth by about 100% compared with the conventional water-soaking method. Anion radiation was applied during the germination process and improved the germination ratio, sprout growth and color quality of the germinated brown rice. Germination ratio and sprout growth were improved up to 9% with anion radiation, and its brightness was higher than brown rice germinated with no anion radiation. The air-phase germination with water-spraying improved the GABA content of germinated brown rice by about 8-9 times compared with that of brown rice.

• Food Science and Biotechnology
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• v.27 no.6
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• pp.1865-1869
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• 2018

This study examined the effects of alfalfa seed germination on growth of Salmonella enterica. We investigated the population changes of S. enterica during early sprout development. We found that the population density of S. enterica, which was inoculated on alfalfa seeds was increased during sprout development under all experimental temperatures, whereas a significant reduction was observed when S. enterica was inoculated on fully germinated sprouts. To establish a model for predicting S. enterica growth during alfalfa sprout development, the kinetic growth data under isothermal conditions were collected and evaluated based on Baranyi model as a primary model for growth data. To elucidate the influence of temperature on S. enterica growth rates, three secondary models were compared and found that the Arrhenius-type model was more suitable than others. We believe that our model can be utilized to predict S. enterica behavior in alfalfa sprout and to conduct microbial risk assessments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.117-122
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• 1981

Mung bean sprout has been grown for 96 hours by soaking mung bean in such eight test divisions as Gibberellin 5-50ppm solution, well-water, and so on. Study on the charge of vitamin C an reducing sugar during its growth can be summarized as follows. 1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions. 2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample. 3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours. 4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all. 5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized. 6. After 24 hours growth, vitamin C decreases but reducing sugar increases.

• KSBB Journal
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• v.29 no.2
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• pp.106-111
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• 2014

Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.25-31
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• 1981

The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.4
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• pp.292-296
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• 2003

The lateral root formation in soybean sprout culture declines its quality. This study was done to measure the effect of fluorescent light treatment during 24 hour imbibition and 6-day culture on seed germination and growth of soybean sprout. After 6 day culture, the sprouts were sorted as normal (＞4cm), abnormal (＜4cm) and non-germination by their hypocotyl lengths, and lateral roots, fresh and dry weights were measured. Lateral roots were less formed in the fluorescent light treatment lasted during the whole period of the imbibition than in the treatment for 50 minutes a day during the culture. The fluorescent light treatment during the imbibition mainly affected the germination and growth compared to the treatment done during the culture. Compared to the dark imbibition, the light treatment during the imbibition resulted in more normal sprouts, thicker diameters of hypocotyl and hook, and more fresh weights in cotyledon, hypocotyl, whole sprout, and economic yield. However, these results were reverse in lengths of hypocotyl and root, and fresh and dry weights of roots. It is concluded that the fluorescent lamp mainly irradiating red and blue lights can be used for the sprout production as an alternative light replacing blue and red lights treated during the imbibition because it blocked the lateral root appearance and stimulated growth of the sprout.

• Korean Journal of Plant Resources
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• v.29 no.6
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• pp.712-721
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• 2016

This experiment was conducted to investigate the endophytic bacterium Herbaspirillum spp effect on seed germination and sprout growth of tartary buckwheat. Inoculant concentration (%v/v) and seed soaking time were applied 10, 20 and 40% and 0, 4, 8, 12 hour, respectively. The experiment was carried out in a growth chamber maintained temperature at 20, 25 and $30^{\circ}C$ without light for 7 days. Results showed that, 10 to 20% (v/v) inoculant concentration by 4 to 8 h seed soaking time at $20^{\circ}C$ temperature increased seed vigor rate and total seed germination rate 80-95% and 90-100%, respectively. On the other and, seed inoculation with Herbaspirillum spp. increased hypocotyl length (13-15 cm), root length (8-11 cm), total fresh weight (135-296 g) and total dry weight (7-10 g), compared to control. It is indicated that sprouts growth and yield depends on inoculation concentrations, seed soaking time and temperature. Therefore, it would be suggested that seed inoculation with Herbaspirillum spp. at concentration of 10 to 20% (v/v), soaking time 4 to 8 h and temperature $20^{\circ}C$ promote seed germinations and sprout growth rate of tartary buckwheat.

• Korean Journal of Plant Resources
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• v.12 no.2
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• pp.152-160
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• 1999

Bacterial population density on soybean leaves was $10^2~10^5CFU/cm^2$. Bacterial population density was increased by progress of plant growth stage. Population density of soybean sprout rotting bacteria on soybean leaves was $0~10^3CFU/cm^2$. Population density of soybean sprouts rotting bacteria was related to cultivating area, but not related to plant growth stage. Cultivar and population density of soybean sprout rotting bacteria were less corelated, and varied by plant growth stages and plant parts. Erwina cypripedii, E. carotovora subsp. carotovora, Xanthomonas campestris pv. glycines, Staphylococcus sp., and Micrococcus sp. were identified as pathogenic bacteria causing soybean sprout rot. In generally population density of E. cypripedii, E. carotovora subsp. carotovora, Micrococcus sp., and X. campestris pv. glycines were high.