Biogenic Amines and Microbial Quality of Sprouts
Biogenic amines and microbial quality of sprouts.
Z Lebensm Unters Forsch 1995 Apr;200(4):261-5
Simon-Sarkadi L, Holzapfel WH.
Department of Biochemistry and Food Technology, Technical University Budapest, Hungary.
Changes in the biogenic amine content relative to microbial activities in mung bean, lentil and radish sprouts were investigated in prepacked and “home-grown” 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 micrograms/g compared to 87 micrograms/g; lentil 316 micrograms/g compared to 181 micrograms/g; radish 1486 micrograms/g compared to 252 micrograms/g). It is concluded that sprouting time and storage conditions play a major part in the hygienic quality of legume sprouts.