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 36 °C) and type of starter culture (Lactobacillus
sanfransicencis (ATCC 14917), Lactobacillusplantarum
(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 Lactobacillusplantarum (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.
Alireza Sadeghi, Fakhri Shahidi, Seyed Ali Mortazavi and Balal Sadeghi, 2008. Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread. Biotechnology, 7: 354-356.