African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12480

Full Length Research Paper

Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life

Alireza Sadeghi 1*, Fakhri Shahidi 1, Ali Mortazavi1 and Mahdi Nassiri Mahallati2
  1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. 2Department of Plant Breeding, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Email: [email protected]

  •  Accepted: 22 July 2008
  •  Published: 17 September 2008

Abstract

 

The effect of sourdoughs, produced with Lactobacillus sanfransicencis (ATCC 14917)and Lactobacillus plantarum (ATCC 43332) at different fermentation time, fermentation temperature and type of starter culture on the staling and microbiological shelf life of Iranian Barbari wheat bread was studied. For statistical analysis a completely randomized design with factorial arrangement was used. The results showed that sourdough had significant effect (p≤0.05) on shelf life of Barbari bread in comparison with control sample. Moreover, the produced sample with L. plantarum at 24 h fermentation time and 32ºC fermentation temperature had the maximum shelf life.

 

Key words: Sourdough baking, LAB starter, Barbari shelf life

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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