Table 6.
Effect of storage temperature on the log reductions (log (N 0/N)) of B. subtilis 1 spores in crackers.
| Freezer temperature (−18°C) | Refrigerator temperature (4°C) | Room temperature (25°C) | |
|---|---|---|---|
| Log reductions (log (N 0/N)) | |||
| Day 0 | 1.2 ± 0.1 Aa | 1.2 ± 0.1 Aa | 1.2 ± 0.1 Aa |
| 1 month | 1.3 ± 0.5 Aa | 1.2 ± 0.6 Aa | 1.5 ± 0.3 Aa |
| 2 months | 1.2 ± 0.2 Aa | 1.3 ± 0.2 Aa | 1.4 ± 0.2 Aa |
| 4 months | 1.3 ± 0.4 Aa | 1.2 ± 0.1 Aa | 1.5 ± 0.1 Aa |
| 6 months | 1.1 ± 0.1 Aa | 1.3 ± 0.0 Aa | 1.6 ± 0.5 Aa |
| 8 months | 1.5 ± 0.2 Aa | 1.4 ± 0.0 Aa | 1.6 ± 0.1 Aa |
| 10 months | 1.4 ± 0.1 Aa | 1.6 ± 0.4 Aa | 1.8 ± 0.5 Aa |
| 12 months | 1.6 ± 0.4 Aa | 1.6 ± 0.0 Aa | 1.8 ± 0.2 Aa |
Note: N 0 is the initial dough count before baking, and N is the final count after each experiment. Different capital letters (A) in the same row denote significant differences (p ≤ 0.05) in log reductions between the different holding temperatures. Different lowercase letters (a) in the same column denote significant differences (p ≤ 0.05) in log reductions between the same holding temperature over the storage period.