Biogenic amines and microbial quality of sprouts

Livia Simon-Sarkadi, Wilhelm H. Holzapfel

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Changes in the biogenic amine content relative to microbial activities in mung bean, lentil and radish sprouts were investigated in prepacked and "homegrown" products. Biogenic amines were determined by ion-exchange chromatography. The major groups of micro-organisms were enumerated by aerobic plate count procedures, using universal and selective media. Putrescine, cadaverine, spermidine, agmatine and spermine were detected in different concentrations, depending on the type of sprouts. In prepacked retail products the total biogenic amine content was higher than in home-grown samples (mung bean 106 {right triangle above left triangle}g/g compared to 87 {right triangle above left triangle}g/g; lentil 316 {right triangle above left triangle}g/g compared to 181 {right triangle above left triangle}g/g; radish 1486 {right triangle above left triangle}g/g compared to 252 {right triangle above left triangle}g/g). It is concluded that sprouting time and storage conditions play a major part in the hygienic quality of legume sprouts.

Original languageEnglish
Pages (from-to)261-265
Number of pages5
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume200
Issue number4
DOIs
Publication statusPublished - Jul 1 1995

ASJC Scopus subject areas

  • Food Science

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