2021•Микробные биотехнологии фундаментальные и прикладные аспектыRequires access
EVALUATION OF THE ENZYMATIC ACTIVITY AND MICROBIOLOGICAL SAFETY OF SEEDS AND SPROUTS OF MUNG BEAN AND CHICKPEA
Л. И. Сапунова, A. M. Pauliuk, I. V. MOROZ, A. G. LOBANOK, A. M. Ourbantchik, А. I. MASALTSAVA
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Abstract
Microbial contamination and enzymatic activity of beans and seedlings of mung bean (Vigna radiate) and chickpea (Cicer arietinum) as well as the derived proteinrich concentrates were estimated. Using germinated legume feedstock, test samples of dry concentrates for beverages were produced and stability of their microbiological parameters in the course of storage at diverse temperature regimes was demonstrated. The obtained data may find use in elaboration of technology for manufacturing concentrated proteinaceous products from leguminous substrates to be further incorporated into novel healthy foodstuff formulas.