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Inhibition of Microbial Growth and Enrichment of γ-Aminobutyric Acid during Germination of Brown Rice by Electrolyzed Oxidizing Water

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Abstract:

Electrolyzed oxidizing water (EOW) has been regarded as a potential environmentally friendly broad spectrum microbial decontaminant. EOW with a pH of 3.0 and oxidation reduction potential of 1,079.0 mV were generated by the electrolysis of a dilute NaCl solution (20 mM) in an electrochemical cell. The effects of EOW, 1% NaClO solution, and alkaline electrolyzed water on controlling microbial growth, germination ratio, and enrichment of γ-aminobutyric acid in germinated brown rice (GBR) were evaluated in this study. Results show that EOW was the most effective at inhibiting microbial growth during germination. Rinsing the rice grains with EOW at 12-h intervals resulted in aerobic plate count reductions of 4.82 log CFU/g, while soaking resulted in bacterial count reductions of 5.38 log CFU/g after 72 h of germination. Moreover, EOW significantly enriched γ-aminobutyric acid content in GBR (P < 0.05); content was increased 1.6 times in grain rinsed with EOW and 1.8 times in grain soaked in EOW. The findings indicate that EOW is a feasible disinfectant for industrial GBR production.

Document Type: Research Article

Affiliations: 1: Department of Food Sciences & Engineering, China Agricultural University, Beijing 100083, China 2: Richardson Center for Functional Foods and Nutraceuticals, Manitoba, Canada R3T 6C5 3: Anhui Agricultural University, Hefei, Anhui 230036, China 4: Department of Food Science, University of Manitoba, Manitoba, Canada R3T 2N2 5: University of Winnipeg, Manitoba, Canada R3T 6A5 62737570;, Email: GZHANG@manitoba-ehealth.ca 6: Department of Bio-environmental Engineering, China Agricultural University, Beijing 100083, China;, Email: caowei@cau.edu.cn

Publication date: March 1, 2010

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