Title : ( Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life )
Authors: Alireza Sadeghi , Fakhri Shahidi , Sayed Ali Mortazavi , Mehdi Nassiri Mahallati ,
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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.
Keywords
, Sourdough baking, LAB starter, Barbari shelf life
@article{paperid:1007915,
author = {Sadeghi, Alireza and Shahidi, Fakhri and Mortazavi, Sayed Ali and Nassiri Mahallati, Mehdi},
title = {Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life},
journal = {African Journal of Biotechnology},
year = {2008},
volume = {7},
number = {18},
month = {September},
issn = {1684-5315},
pages = {3346--3351},
numpages = {5},
keywords = {Sourdough baking; LAB starter; Barbari shelf life},
}
%0 Journal Article
%T Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life
%A Sadeghi, Alireza
%A Shahidi, Fakhri
%A Mortazavi, Sayed Ali
%A Nassiri Mahallati, Mehdi
%J African Journal of Biotechnology
%@ 1684-5315
%D 2008
