Abstract: The bacterial species on commercial bean sprouts were identified by 16S rRNA gene sequence analysis, and the efficacy of acidic electrolyzed water (AEW) with different pH values in killing bacteria, yeast and mold on commercial bean sprouts was evaluated. The results showed that 5 bacterial strains were isolated, belonging to the genera of Kosakonia, Staphylococcus, Klebsiella, Enterobacter and Enterobacter, respectively. AEW with available chlorine concentration of 46.00 mg/L and pH values of 3.02, 4.47 and 5.58 could significantly decrease microbial counts on commercially available fresh bean sprouts. AEW with pH 4.47 and available chlorine concentration of 46.09 mg/L could decrease the total bacterial count, mould and yeast count and coliform count by 1.14, 2.48 and 1.29 (lg(CFU/g)) on soybean sprouts and by 1.23, 1.42 and 1.25 (lg(CFU/g)) on mung bean sprouts, respectively. AEW could play an active role in improving the safety of commercial bean sprouts for consumption.

Key words: bean sprout, bacteria, species identification, acidic electrolyzed water, microbial inactivation