【摘要】 芽菜中的微生物主要由生产芽菜所用种子带入,人们误食被病原菌污染的芽菜后会出现食物中毒现象。研究采用电生功能水对黄豆、绿豆、苜蓿和萝卜4种芽菜种子进行浸泡前处理,达到杀灭种子表面的微生物的目的。实验结果显示:电生功能水可以有效降低种子表面的微生物数量,处理后黄豆和绿豆种子表面的微生物总数均小于1logcfu/g,苜蓿和萝卜种子表面的微生物总数分别为(3.53±0.07)logcfu/g和(2.65±0.14)logcfu/g。对绿豆种子表面的电镜扫描结果显示:碱性水和微酸性水相结合的方式可以严重破坏绿豆种子表层的蜡质层,增强杀菌效果。结果还发现,电生功能水处理使黄豆种子的发芽率由85%提高到89%,萝卜种子的发芽率由62%提高到80%,对绿豆和苜蓿种子的发芽率没有显著影响。更多还原

【Abstract】 The microbes in sprouts are mainly from seeds and foodborne illnesses will outbreak when people eat sprouts contaminated by pathogens. The focus of this study was to apply electrolyzed functional water to seeds soaking to eliminate microbes on the surface of seeds. The result demonstrated that the electrolyzed functional water could reduce the number of microbes on the surface of seeds effectively, and after electrolyzed water treatment, the total microbial counts on the surface of soybeans and mung bean was less than 1 log cfu/g while alfalfa and radish seeds were (3.53±0.07) log cfu/g and (2.65±0.14) logcfu/g respectively. Scanning electronic microscope observation of mungbean showed that the outer wax coat of mungbean was breaked severely after treating with slightly acidic electrolyzed water combined with alkaline electrolyzed water. The result also showed electrolyzed functional water could improve germination percentage of soybean and radish seeds from 85% and 62% to 89% and 80% while didn’t change germination percentage of mungbean and alfalfa seeds obviously.更多还原