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March 2017 (published: 30.03.2017)
Home > Issue > The effect of different processing methods on the microbiological parameters of germinated oat seeds
The effect of different processing methods on the microbiological parameters of germinated oat seeds
Khodunova O.S., Silantiyeva L.A.
In this paper the effectof short-wave ultraviolet irradiation, ultrasound, an antimicrobial agent, and potassium permanganate on the ability of oat seeds to germinate and on their microbiological parameters (total aerobic mesophilic and facultative anaerobic count, the count of coliforms and Listeria genus bacteria, the content of yeasts and molds) is analyzed.To assess the germination degree three samples of 100 pieces from pre-treated seeds were collected for germination. The grain was washed, soaked in drinking water at the temperature of 15–23°C for 10–12 hours, and grown at 18–23°C for 2–4 days. It was found that the processing methods reduce the level of contamination, but affect the degree of germination (number of germinated seeds is reduced by an average of 7.8%) adversely. The effect of these methods on microbiological parameters of germinated oat seeds was analyzed. The seeds, germinated for four days, were dried in an oven at the temperature of 45°C to the moisture content of 14%. The results show that the treatment of germinated oat seeds with ultraviolet light, ultrasound, and the antimicrobial agent is not effective enough, since coliform bacteria and Listeria genus bacteria remained in the samples. Microbiological safety is achieved by treating the germinated oat seeds with 0.05% solution of potassium permanganate.
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Keywords: germinated seeds; microbiological parameters; UV irradiation; ultrasound; an antimicrobial agent; potassium permanganate.
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