• Title, Summary, Keyword: Sprout Growth

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Effect of Air-Phase Germination with Anion Radiation and Water-Spraying on Germination Ratio, Sprout Growth, and GABA Contents of Germinated Brown Rice

  • Lim, K.T.;Chung, J.H.;Hong, J.H.;Kim, J.H.;Lee, E.T.;Im, A.L.
    • Agricultural and Biosystems Engineering
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    • v.7 no.1
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    • pp.42-47
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    • 2006
  • The objective of this study was to investigate the effects of air-phase germination with water-spraying and anion stimuli on germination ratio, sprout growth and ${\gamma}$-aminobutyric acid (GABA) of brown rice. Air-phase germination method with intermittent spraying water improved germination ratio and sprout growth by about 100% compared with the conventional water-soaking method. Anion radiation was applied during the germination process and improved the germination ratio, sprout growth and color quality of the germinated brown rice. Germination ratio and sprout growth were improved up to 9% with anion radiation, and its brightness was higher than brown rice germinated with no anion radiation. The air-phase germination with water-spraying improved the GABA content of germinated brown rice by about 8-9 times compared with that of brown rice.

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Comparative Study on Growth of Spoilage Microorganisms in Mungbean and Soybean Sprout (숙주나물과 콩나물에 대한 부패성 미생물의 증식 양상 비교)

  • 유미지;김용석;신동화
    • Journal of Food Hygiene and Safety
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    • v.19 no.1
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    • pp.25-30
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    • 2004
  • This study was conducted to investigate effect of mungbean sprout and soybean sprout against the growth of spoilage microorganism (Bacillus subtilis, Bacillus cereus, Pseudomonas fluorescens, and Listeria monocytogenes). After blanching at different conditions, the viable cells of the spoilage microorganisms were increased with storage time, but the viable cells were almost same after treating with either mungbean sprout or soybean sprout. The viable cell population in minimal broth treated with filtrate of mungbean sprout was higher than that of soybean sprout after 24 hr. However, the growth of spoilage microorganism in filtrate of mungbean sprout and soybean sprout was depending upon strain type. During incubation for 72 hr at $25^{\circ}C$, the color change of mungbean sprout was appeared moderately, but in soybean sprout it was appeared clearly at 24 hr. These results indicate that the effect of mungbean sprout and soybean sprout against growth of spoilage microorganism was not different.

Growth Characteristics and Germanium Absorption of Soybean Sprout Cultured with the Aqueous Solution of Organogermanium (유기게르마늄 수용액으로 재배된 콩나물의 생육특성과 게르마늄 흡수량)

  • Rim, Yo-Sup;Jeong, Jae-Hun;Han, Seong-Soo
    • Applied Biological Chemistry
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    • v.39 no.1
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    • pp.39-43
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    • 1996
  • In order to cultivate the soybean sprout fortified with organogermanium, we observed growth characteristics and germanium content of soybean sprout watered with the aqueous organogermanium, Ge-132[bis(2-Carboxyethylgermanium sesquioxide)]. Soybean sprout did not show difference in growth when treated with different times and frequencies of organogermanium or different types of germanium. Growth of Orialtae soybean sprout was smaller in diameter of hypocotyledonary axis and longer in total length than that of Danyeob soybean sprout. Three hour's soaking was better in growth than half an boar's treatment. Germanium absorbed by soybean sprout was greater in content in Danyeob soybean sprout than in Orialtae soybean sprout and highest at 20 ppm in water. Prolonged period and increased frequency in treatments with organic germanium resulted in increase of germanium uptake. Germanium content in soybean sprout was greater with treatment of organic germanium than with inorganic germanium.

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Effect of Fluorescent Light Treatment during Imbibition and Culture on Growth of Soybean Sprout

  • Kang, Jin-Ho;Park, A-Jung;Jeon, Byung-Sam;Yoon, Soo-Young;Lee, Sang-Woo
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.48 no.4
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    • pp.292-296
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    • 2003
  • The lateral root formation in soybean sprout culture declines its quality. This study was done to measure the effect of fluorescent light treatment during 24 hour imbibition and 6-day culture on seed germination and growth of soybean sprout. After 6 day culture, the sprouts were sorted as normal (>4cm), abnormal (<4cm) and non-germination by their hypocotyl lengths, and lateral roots, fresh and dry weights were measured. Lateral roots were less formed in the fluorescent light treatment lasted during the whole period of the imbibition than in the treatment for 50 minutes a day during the culture. The fluorescent light treatment during the imbibition mainly affected the germination and growth compared to the treatment done during the culture. Compared to the dark imbibition, the light treatment during the imbibition resulted in more normal sprouts, thicker diameters of hypocotyl and hook, and more fresh weights in cotyledon, hypocotyl, whole sprout, and economic yield. However, these results were reverse in lengths of hypocotyl and root, and fresh and dry weights of roots. It is concluded that the fluorescent lamp mainly irradiating red and blue lights can be used for the sprout production as an alternative light replacing blue and red lights treated during the imbibition because it blocked the lateral root appearance and stimulated growth of the sprout.

Population changes and growth modeling of Salmonella enterica during alfalfa seed germination and early sprout development

  • Kim, Won-Il;Ryu, Sang Don;Kim, Se-Ri;Kim, Hyun-Ju;Lee, Seungdon;Kim, Jinwoo
    • Food Science and Biotechnology
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    • v.27 no.6
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    • pp.1865-1869
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    • 2018
  • This study examined the effects of alfalfa seed germination on growth of Salmonella enterica. We investigated the population changes of S. enterica during early sprout development. We found that the population density of S. enterica, which was inoculated on alfalfa seeds was increased during sprout development under all experimental temperatures, whereas a significant reduction was observed when S. enterica was inoculated on fully germinated sprouts. To establish a model for predicting S. enterica growth during alfalfa sprout development, the kinetic growth data under isothermal conditions were collected and evaluated based on Baranyi model as a primary model for growth data. To elucidate the influence of temperature on S. enterica growth rates, three secondary models were compared and found that the Arrhenius-type model was more suitable than others. We believe that our model can be utilized to predict S. enterica behavior in alfalfa sprout and to conduct microbial risk assessments.

The Effect of Gibberellin on the Content of Vitamin C during the Growth of Mung Bean Sprout (녹두(綠豆)나물의 생육과정(生育過程) 중(中) Vitamin C 함량(含量)에 미치는 Gibberellin의 효과(效果))

  • Ko, Mu-Suk;Park, Bock-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.10 no.1
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    • pp.117-122
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    • 1981
  • Mung bean sprout has been grown for 96 hours by soaking mung bean in such eight test divisions as Gibberellin 5-50ppm solution, well-water, and so on. Study on the charge of vitamin C an reducing sugar during its growth can be summarized as follows. 1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions. 2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample. 3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours. 4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all. 5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized. 6. After 24 hours growth, vitamin C decreases but reducing sugar increases.

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Effects of Germinating Types of Water-soaking & Air-exposure and Chitosan Treatment on Brown Rice Germination (침수 및 대기 발아방식과 키토산 처리가 현미발아에 미치는 영향)

  • Lee J.;Lim K.T.;Hong J.H.;Rhee C.O.;Choi Y.S.;Lee Y.B.;Choi S.M.;Chung J.H.
    • Journal of Biosystems Engineering
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    • v.31 no.4
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    • pp.363-368
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    • 2006
  • The effects of germinating types and treatments of acetic acid, water-soluble and water-insoluble chitosan on the germination ratio and sprout length of brown rice were investigated in this study. The treatment of 0.001% acetic acid improved the germination ratio and sprout growth of brown rice in the germinating types of a air-exposure method after water-soaking (Type II) and a repetitive method of water-soaking & air-exposure (Type III), not water-soaking method (Type I). The treatment of water-soluble chitosan with higher concentration caused higher germination ratio and faster sprout growth. The treatment of water-insoluble chitosan repressed the germination and the sprout growth of brown rice. The germination ratios of brown rice germinated by the Type III were higher than those by Type I and Type II for all the treatments of acetic acid and water-soluble & water-insoluble chitosan as more than 97% germination ratio. Also, the Type III method accelerated the sprout growth of brown rice compared with Type I and Type II.

Effect of Coffee Grounds' Residue on the Growth and Chlorophyll Content of Korean Wheat Sprout (원두커피 부산물 첨가에 따른 밀싹의 성장과 엽록소 성분의 변화)

  • Ryu, Eun-Mi;Choi, Hwan-Seok;Shin, Hyun-Jae
    • KSBB Journal
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    • v.29 no.2
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    • pp.106-111
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    • 2014
  • Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.

Changes of Nitrogen Compouds and Free Amino Acid of Mung-bean Sprout (녹두나물 성장과정중의 실소화합물과 유리아미노산의 변화에 관한 연구)

  • 김경자
    • Journal of the Korean Home Economics Association
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    • v.19 no.1
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    • pp.25-31
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    • 1981
  • The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

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Effect of Endophytic Bacterium Inoculation on Seed Germination and Sprout Growth of Tartary Buckwheat

  • Briatia, Xoxiong;Khanongnuch, Chartchai;Azad, Md Obyedul Kalam;Park, Cheol Ho
    • Korean Journal of Plant Resources
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    • v.29 no.6
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    • pp.712-721
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    • 2016
  • This experiment was conducted to investigate the endophytic bacterium Herbaspirillum spp effect on seed germination and sprout growth of tartary buckwheat. Inoculant concentration (%v/v) and seed soaking time were applied 10, 20 and 40% and 0, 4, 8, 12 hour, respectively. The experiment was carried out in a growth chamber maintained temperature at 20, 25 and $30^{\circ}C$ without light for 7 days. Results showed that, 10 to 20% (v/v) inoculant concentration by 4 to 8 h seed soaking time at $20^{\circ}C$ temperature increased seed vigor rate and total seed germination rate 80-95% and 90-100%, respectively. On the other and, seed inoculation with Herbaspirillum spp. increased hypocotyl length (13-15 cm), root length (8-11 cm), total fresh weight (135-296 g) and total dry weight (7-10 g), compared to control. It is indicated that sprouts growth and yield depends on inoculation concentrations, seed soaking time and temperature. Therefore, it would be suggested that seed inoculation with Herbaspirillum spp. at concentration of 10 to 20% (v/v), soaking time 4 to 8 h and temperature $20^{\circ}C$ promote seed germinations and sprout growth rate of tartary buckwheat.