Table 7.

Effect of storage temperature on the log reductions (log (N ₀/N)) of B. subtilis HU58 spores in crackers.

	Freezer temperature (−18°C)	Refrigerator temperature (4°C)	Room temperature (25°C)
	Log reductions (log (N 0/N))
Day 0	1.0 ± 0.5 Aa	1.0 ± 0.5 Aa	1.0 ± 0.5 Aa
1 month	1.2 ± 0.3 Aa	1.1 ± 0.4 Aa	1.1 ± 0.2 Aa
2 months	1.3 ± 0.1 Aa	1.2 ± 0.4 Aa	1.1 ± 0.2 Aa
4 months	1.3 ± 0.2 Aa	1.4 ± 0.2 Aa	1.3 ± 0.2 Aa
6 months	1.2 ± 0.1 Aa	1.4 ± 0.2 Aa	1.3 ± 0.3 Aa
8 months	1.4 ± 0.5 Aa	1.3 ± 0.2 Aa	1.5 ± 0.2 Aa
10 months	1.4 ± 0.3 Aa	1.5 ± 0.3 Aa	1.6 ± 0.1 Aa
12 months	1.4 ± 0.3 Aa	1.5 ± 0.3 Aa	1.7 ± 0.1 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.