BIOGENIC-AMINES AND MICROBIAL QUALITY OF SPROUTS

Changes in the biogenic amine content relative to microbial activities in mung bean, lentil and radish sprouts were investigated in prepacke d and ''home-grown'' products. Biogenic amines were determined by ion- exchange chromatography. The major groups of micro-organisms were enum erated by aerobic plate count procedures, using universal and selectiv e media. Putrescine, cadaverine, spermidine, agmatine and spermine wer e detected in different concentrations, depending on the type of sprou ts. In prepacked retail products the total biogenic amine content was higher than in home-grown samples (mung bean 106 mug/g compared to 87 mug/g; lentil 316 mug/g compared to 181 mug/g; radish 1486 mug/g compa red to 252 mug/g). It is concluded that sprouting time and storage con ditions play a major part in the hygienic quality of legume sprouts.