PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION

• Main Authors: Khodunova O.S., Silant`eva L.A.
• Format: Article
• Language: English
• Published: Kemerovo State University 2017-12-01
• Series: Foods and Raw Materials
• Subjects: Sprout seeds; oat; microbiological safety; UV irradiation; ultrasound; antimicrobial agent; potassium permanganate; succinic acid; chitosan
• Online Access: http://jfrm.ru/ru/?page=archive&jrn=10&article=16
• ISSN: 2308-4057; 2310-9599

This paper describes methods to ensure microbiological safety of sprout seeds with no loss of functional and organoleptic properties, since germination of cereal crop seeds promotes intensive growth of microorganisms. The impact of the short-wave ultraviolet irradiation for 1.0, 1.5, 2.0, 2.5 hours, the ultrasound for 5, 10, 15, 20 minutes, the antimicrobial drug solution of 3, 5, 10% in concentration for 2 and 4 minutes, solution of potassium permanganate of 0.005, 0.01, 0.05% in concentration for 2 and 4 minutes, succinic acid solution of 5% in concentration and chitosan solution of 0.1 and 0.5% in concentration in succinic acid for 20, 40, 60 minutes was identified on such microbiological properties of the germinated oat seeds, as QMAFAnM, Coliform bacteria, the amount of yeast and molds. The study results revealed that sprout oat seeds treated with ultraviolet, ultrasound, solution of antimicrobial drug of 3% and 5% concentration, succinic acid solution is not effective enough. Upon the organoleptic analysis of the resulting product, it is noted that organoleptic properties of the test product change when sprout seeds are treated with antimicrobial solution of more than 5% in concentration and with the potassium permanganate solution of more than 0.01% in concentration. The microbiological safety of sprout oat seeds is ensured without their organoleptic property changed when treated with 0.005% solution of potassium permanganate for four minutes or 0.1-0.5% solution of chitosan in succinic acid for 60 minutes. The sprout seeds thus treated may be used as the functional additive to food products.