Table 7.
Microbiological analysis of tested breads after production and after 2 and 7 days of storage.
| Samples | Days | TVC [log CFU g−1] | Y&M [log CFU g−1] |
|---|---|---|---|
| C | 0 | 3.71 ± 0.28 a | nd |
| 2 | 7.10 ± 0.01 b | 3.67 ± 0.02 a | |
| 7 | 8.39 ± 0.31 c | 4.33 ± 0.07 b | |
| CR5 | 0 | 4.30 ± 0.06 d | nd |
| 2 | 6.49 ± 0.39 e | nd | |
| 7 | 7.37 ± 0.34 b | 4.34 ± 0.08 b | |
| CR10 | 0 | 4.52 ± 0.16 d | nd |
| 2 | 7.19 ± 0.20 b | 3.43 ± 0.02 a | |
| 7 | 8.53 ± 0.20 c | 4.40 ± 0.11 b | |
| CR15 | 0 | 4.32 ± 0.12 d | nd |
| 2 | 7.17 ± 0.19 b | nd | |
| 7 | 9.44 ± 0.29 f | 4.29 ± 0.08 b |
Values followed by different small letters (a–f) in the same column are significantly different (p < 0.05). Values are means of three replicates ± standard deviation. TVC—Total viable count; Y&M—yeast and moulds; nd—not detected.