Table 4 The effect of sample type on bread mold and yeast counts (log CFU/g).

From: Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum

Type of sample

Storage time (day)

1

4

Control

4.41 ± 0.03aB

7.95 ± 0.01aA

LF.200.SD10

1.76 ± 0.31 dB

4.83 ± 0.12fA

LF.200.SD20

1.74 ± 0.29 dB

4.19 ± 0.10hA

LF.200.SD30

0.72 ± 0.25 eB

3.75 ± 0.03iA

LF.300.SD10

3.69 ± 0.02bB

7.09 ± 0.01bB

LF.300.SD20

3.68 ± 0.02bB

6.78 ± 0.01cA

LF.300.SD30

3.39 ± 0.14cB

5.59 ± 0.03dA

LP.200.SD10

1.75 ± 0.22 dB

4.54 ± 0.02gA

LP.200.SD20

1.70 ± 0.22 dB

4.50 ± 0.03gA

LP.200.SD30

0.72 ± 0.25eB

3.68 ± 0.12iA

LP.300.SD10

3.44 ± 0.03cB

6.79 ± 0.02cA

LP.300.SD20

3.32 ± 0.17cB

6.76 ± 0.02cA

LP.300.SD30

3.22 ± 0.15cB

5.01 ± 0.03eA

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