다양한 조건으로 대두를 침지하여 대두 발아시 미생물에 의한 오염을 최대한 방지하고 발아율을 높이는 조건을 검토하기 위해 대두를 멸균수, 0.1%의 자몽씨 추출물과 0.1%의 비타민 $B_1$ 유도체(AS5, vitagen)용액 등에 $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C,\;55^{\circ}C$에서 $3\sim12$시간 동안 침지시킨 후 $25^{\circ}C$, 상대습도 95%의 조건에서 3일 동안 발아시키며 발아율을 관찰하였다. 침지전 대두의 일반 미생물수는 $6.0\times10^5CFU/g$, 대장균군수는 $3.0\times10^5CFU/g$이었고, 대부분의 침지조건에서 미생물 오염 정도는 감소하였다. 침지 대두의 발아율은 침지시간이 길어질수록 미침지 대두보다 발아율이 떨어졌고 $45^{\circ}C$이상에서는 급격히 떨어져 $55^{\circ}C$에서는 발아가 거의 일어나지 않음이 관찰되었다. 대두의 발아율은 침지용액의 종류와 침지시간 및 온도에 의해 영향을 받았으며, 대두의 미생물 오염 감소와 초기발아를 유도를 위한 최적 조건은 자몽씨 추출물을 사용하여 $35^{\circ}C$에서 6시간 침지시켰을 때였다.
다양한 조건으로 대두를 침지하여 대두 발아시 미생물에 의한 오염을 최대한 방지하고 발아율을 높이는 조건을 검토하기 위해 대두를 멸균수, 0.1%의 자몽씨 추출물과 0.1%의 비타민 $B_1$ 유도체(AS5, vitagen)용액 등에 $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C,\;55^{\circ}C$에서 $3\sim12$시간 동안 침지시킨 후 $25^{\circ}C$, 상대습도 95%의 조건에서 3일 동안 발아시키며 발아율을 관찰하였다. 침지전 대두의 일반 미생물수는 $6.0\times10^5CFU/g$, 대장균군수는 $3.0\times10^5CFU/g$이었고, 대부분의 침지조건에서 미생물 오염 정도는 감소하였다. 침지 대두의 발아율은 침지시간이 길어질수록 미침지 대두보다 발아율이 떨어졌고 $45^{\circ}C$이상에서는 급격히 떨어져 $55^{\circ}C$에서는 발아가 거의 일어나지 않음이 관찰되었다. 대두의 발아율은 침지용액의 종류와 침지시간 및 온도에 의해 영향을 받았으며, 대두의 미생물 오염 감소와 초기발아를 유도를 위한 최적 조건은 자몽씨 추출물을 사용하여 $35^{\circ}C$에서 6시간 침지시켰을 때였다.
The presoaking conditions of soybeans in various solution for decreasing microbial contamination and improving germination were investigated. Soybeans were treated with presoaking solutions (sterilized water, 0.1% grape fruit extract, 0.1% vitamin $B_1$ derivate solution AS5 and vitagen) ...
The presoaking conditions of soybeans in various solution for decreasing microbial contamination and improving germination were investigated. Soybeans were treated with presoaking solutions (sterilized water, 0.1% grape fruit extract, 0.1% vitamin $B_1$ derivate solution AS5 and vitagen) at $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C\;and\;55^{\circ}C$ for $3\sim12$ hr and germinate at $25^{\circ}C$, 95%RH for 3 days. Total bacterial count and coliform count of soybeans were $6.0\times10^5CFU/g$ and $3.0\times10^5CFU/g$, respectively, and the most of presoaking treatments decreased the microbial contamination. The increase of presoaking time induces low germination ratio compared with unsoaked soybeans and the germination of soybeans was not detected at $55^{\circ}C$. The germination of soybeans was effected by presoaking solutions, temperature, and time. The optimal presoaking condition for decreasing microbial contamination and promoting initial germination was using grape fruit extract at $35^{\circ}C$ for 6 hr.
The presoaking conditions of soybeans in various solution for decreasing microbial contamination and improving germination were investigated. Soybeans were treated with presoaking solutions (sterilized water, 0.1% grape fruit extract, 0.1% vitamin $B_1$ derivate solution AS5 and vitagen) at $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C\;and\;55^{\circ}C$ for $3\sim12$ hr and germinate at $25^{\circ}C$, 95%RH for 3 days. Total bacterial count and coliform count of soybeans were $6.0\times10^5CFU/g$ and $3.0\times10^5CFU/g$, respectively, and the most of presoaking treatments decreased the microbial contamination. The increase of presoaking time induces low germination ratio compared with unsoaked soybeans and the germination of soybeans was not detected at $55^{\circ}C$. The germination of soybeans was effected by presoaking solutions, temperature, and time. The optimal presoaking condition for decreasing microbial contamination and promoting initial germination was using grape fruit extract at $35^{\circ}C$ for 6 hr.
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