Abstract
The distribution of microbes in the process of green bean sprouts, and the treatment and effect of the two different types disinfectants were studied. The results showed that the total amount of microorganisms in the mung beans sprouts was 5.8 × 107 CFU/g, and the microbial species were mainly Klebsiella, Acinetobacter, Enterobacter and Pseudomonas. The total amount of microorganisms in the mung bean sprouts was decreased to 1.0 × 105 CFU/g when the effective chlorine concentration was 1 000～3 000 mg/L NaClO, while the model control group decreased to 1.0 × 103 CFU/g. The effect of Ag + was worse than NaClO, but it also showed a similar law. Using the scanning electron microscopy（SEM）to observe the sprouts, the surface of microbes formed a visible biofilm, which significantly enhanced the tolerance of bacteria to disinfectants.
Publication Date
7-28-2017
First Page
51
Last Page
55
DOI
10.13652/j.issn.1003-5788.2017.07.011
Recommended Citation
Xin, LUO; Liang, FU; Otianyao, HA; and Liangyue, FANG
(2017)
"Growth and distribution of microorganisms in the production of green bean sprouts and evaluation of disinfectant treatment,"
Food and Machinery: Vol. 33:
Iss.
7, Article 11.
DOI: 10.13652/j.issn.1003-5788.2017.07.011
Available at:
https://www.ifoodmm.cn/journal/vol33/iss7/11
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