Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread

© Association of Food Scientists & Technologists (India) 2020..

Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at -5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of Rhizopus, Aspergillus, Penicillium and Mucor. A significant increase (p ≤ 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.

Medienart:

E-Artikel

Erscheinungsjahr:

2021

Erschienen:

2021

Enthalten in:

Zur Gesamtaufnahme - volume:58

Enthalten in:

Journal of food science and technology - 58(2021), 1 vom: 01. Jan., Seite 52-61

Sprache:

Englisch

Beteiligte Personen:

Martins, Itohan Ebunoluwa [VerfasserIn]
Shittu, Toafik Akinyemi [VerfasserIn]
Onabanjo, Oluseye Olusegun [VerfasserIn]
Adesina, Adebukola Dorcas [VerfasserIn]
Soares, Antonio Gomes [VerfasserIn]
Okolie, Pius Ifeanyi [VerfasserIn]
Kupoluyi, Abiodun Olajumoke [VerfasserIn]
Ojo, Oluwakemi Abosede [VerfasserIn]
Obadina, Adewale Olusegun [VerfasserIn]

Links:

Volltext

Themen:

Fermentation
Intrinsic parameters
Journal Article
Microbial analysis
Pearl millet
Sourdough bread

Anmerkungen:

Date Revised 02.01.2022

published: Print-Electronic

Citation Status PubMed-not-MEDLINE

doi:

10.1007/s13197-020-04513-3

funding:

Förderinstitution / Projekttitel:

PPN (Katalog-ID):

NLM320667790