2022
DOI: 10.21603/2074-9414-2021-4-795-804
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Microbiological Assessment of Wheat and Buckwheat Sprouting Process

Abstract: Introduction. Sprouted grain can cause food poisoning, since inappropriate conditions can promote the growth of pathogenic microorganisms on the grain surface. As a result, products of long-term storage use thermally-treated sprouted grain, the parameters of which depend on the initial bacteria content. There are different ways to reduce bacterial contamination of sprouted grain, each of which has its own advantages and disadvantages. Natural substances with antimicrobial properties, such as medicinal herbs, c… Show more

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Cited by 2 publications
(2 citation statements)
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“…Sprouted grain can cause food poisoning, as inappropriate conditions can promote the development of pathogenic microorganisms on the surface of the grain [37]. As a result, heat-treated germinated grain is used in long-term storage products, the parameters of which depend on the initial content of bacteria.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
See 1 more Smart Citation
“…Sprouted grain can cause food poisoning, as inappropriate conditions can promote the development of pathogenic microorganisms on the surface of the grain [37]. As a result, heat-treated germinated grain is used in long-term storage products, the parameters of which depend on the initial content of bacteria.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
“…Disinfectants can be natural substances with antimicrobial properties, for example medicinal herbs. Currently, antimicrobial drugs that will allow high-quality disinfection of buckwheat grain are widely studied [37]. The food safety of the use of disinfectants in the processing industry remains an unsolved problem.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%