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

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≤ .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 32°C fermentation temperature had the maximum shelf life.