Assessment of Bacterial Contaminants and Nutritional Profiles of Mung Bean Sprouts (Vigna radiate L)

M. Z. Abedin, P. Karmaker, Mala Khan, R. Shilpi
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引用次数: 1

Abstract

Background: Aerobic bacteria were found as contaminants in mung bean sprouts (Vigna radiate L). They are also well-known for their excellent nutritional value as well as their ease of digestion. They are rich in calories, total carbohydrates, dietary fiber, protein, macronutrients, and vitamins. Aim: To evaluate bacterial isolates and parameters of nutritional content of native mung bean sprouts and finally to assess the antimicrobial susceptibility testing of bacterial isolates to decide which antimicrobial agent should be utilized against certain bacterial strains. Methodology: Total viable bacterial isolates were enumerated by the spread plate method, and bacterial species were determined from the selected culture media with biochemical analysis. Antimicrobial susceptibility patterns were performed by the Kirby-Bauer Disk Diffusion Method and minimum inhibitory concentrations were measured using the VITEK®-2 Compact system. The nutritional composition of the sprouts was assessed using procedures suggested by the AOAC (Association of Official Analytical Chemists). Results: The contaminated bacterial levels were relatively lower and the higher level of total aerobic plate counts was 7.60 log10 CFU/g and 8.46 log10 CFU/g, respectively. In this study, 20 (40.8%) of mung bean sprout bacteria were lactose fermenters, such as E. cloacae complex 9 (18.4%), E. coli 8 (16.3%), and K. pneumonie 3 (6.1%), which fermented lactose to produce acidic environments that appeared as pink colonies, and 15 (30.6%) of non-lactose fermenters, namely A. baumannii 7 (14.43%) and P. aeruginosa 8 (16.3%), produced normally colorless colonies, but the rest of 14 (28.6%) were late lactose fomenters of S. marcescens grown in red-pigmented colonies in culture media. Thirteen commercially available antibiotics were used for antimicrobial susceptibility testing of bacterial isolates. Eighteen nutritional parameters were evaluated for both raw and dry sprouts. Conclusion: Mung bean sprouts have numerous health benefits. Because of the high number of outbreaks associated with the presence of hazardous organisms, strict safety standards must be followed.
绿豆芽(Vigna辐射L)中细菌污染物及营养成分的评价
背景:在绿豆芽(Vigna radiation L)中发现了需氧细菌作为污染物。它们也以其优异的营养价值和易消化而闻名。它们富含卡路里、碳水化合物、膳食纤维、蛋白质、大量营养素和维生素。目的:对土产绿豆芽的分离菌及营养成分参数进行评价,并对分离菌进行药敏试验,以确定对某些菌株应选用何种抗菌药物。方法:采用涂布平板法枚举活菌总数,对所选培养基进行菌种测定,并进行生化分析。采用Kirby-Bauer盘片扩散法进行药敏分析,采用VITEK®-2 Compact系统测定最低抑菌浓度。使用AOAC(官方分析化学家协会)建议的程序评估芽的营养成分。结果:污染细菌水平相对较低,好氧平板总计数较高,分别为7.60 log10 CFU/g和8.46 log10 CFU/g。本研究中,绿豆芽菌中有20种(40.8%)为乳糖发酵菌,如阴沟肠杆菌复合体9(18.4%)、大肠杆菌8(16.3%)和肺炎克氏菌3(6.1%),其发酵乳糖产生的酸性环境呈粉红色菌落,而非乳糖发酵菌15种(30.6%),即鲍曼杆菌7(14.43%)和铜绿假单胞菌8(16.3%)产生的菌落通常为无色。其余14株(28.6%)为培养基中红色菌落生长的粘质葡萄球菌的后期乳糖发酵剂。采用13种市售抗生素对分离菌进行药敏试验。对生芽和干芽的18个营养参数进行了评价。结论:绿豆芽对健康有很多好处。由于与存在危险生物体有关的大量暴发,必须遵循严格的安全标准。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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