Inhibition of Microbial Growth and Enrichment of γ-Aminobutyric Acid during Germination of Brown Rice by Electrolyzed Oxidizing Water
| Autor: | Rempel B. Curtis, Wei Cao, R. Gary Fulcher, Xiao-Lin Kong, Gong Zhang, Zhan-Hui Lu, Lite Li, Yan Zhang |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Food Handling
Sodium Disinfectant Colony Count Microbial chemistry.chemical_element Food Contamination Germination Bacterial growth Microbiology Electrolysis law.invention Reduction potential law Oxidizing agent Botany Humans Food science gamma-Aminobutyric Acid Water Oryza Hydrogen-Ion Concentration Treatment Outcome chemistry Consumer Product Safety Food Microbiology Brown rice Water Microbiology Oxidation-Reduction Food Science |
| Zdroj: | Journal of Food Protection. 73:483-487 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x-73.3.483 |
| Popis: | Electrolyzed oxidizing water (EOW) has been regarded as a potential environmentally friendly broad spectrum microbial decontaminant. EOW with a pH of 3.0 and oxidation reduction potential of 1,079.0 mV were generated by the electrolysis of a dilute NaCl solution (20 mM) in an electrochemical cell. The effects of EOW, 1% NaClO solution, and alkaline electrolyzed water on controlling microbial growth, germination ratio, and enrichment of gamma-aminobutyric acid in germinated brown rice (GBR) were evaluated in this study. Results show that EOW was the most effective at inhibiting microbial growth during germination. Rinsing the rice grains with EOW at 12-h intervals resulted in aerobic plate count reductions of 4.82 log CFU/g, while soaking resulted in bacterial count reductions of 5.38 log CFU/g after 72 h of germination. Moreover, EOW significantly enriched gamma-aminobutyric acid content in GBR (P < 0.05); content was increased 1.6 times in grain rinsed with EOW and 1.8 times in grain soaked in EOW. The findings indicate that EOW is a feasible disinfectant for industrial GBR production. |
| Databáze: | OpenAIRE |
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