The aims of this research were to apply the sourdough LAB containing specific starter cultures for Barbari bread production and evaluation it\\\\\\\'s microbiological shelf life and sensory properties. The effects of fermentation times (8, 16 and 24 h), fermentation temperatures (28, 32 and 36cC) and type of starter culture (Lactabacillus sanfransicencis (ATCC 14917), Lactabacillus plantarum (ATCC 43332) and a mixture of both LAB) were analyzed in a completely randomized design with factorial experiment and 4 replications was conducted. Microbiological shelf lives of samples were determined by plating serial dilutions on to plate count agar, at days 1 to 7. Breads sensory properties were determined in 1,24,48 and 72 h intervals, after baking according to AOAC standard method. The results showed that, sourdough had significant effect (p<;0.05) on microbiological shelf life and sensory properties of Barbari bread in comparison with control sample. Moreover the produced sample with Lactobacillus plantarum (24 h fermentation time and 32°C fermentation temperature) had the most microbiological shelf life and the sample produced with a mixture of both LAB (16 h fermentation time and 28°C fermentation temperature) had the best sensory evaluation, 72 h after baking.

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