FIG. 3.

Slices of different breads stored at room temperature for 21 days without fungal spore inoculum. Bread 1, control; bread 2, with 0.3% (wt/wt) calcium propionate added; bread 3, fermented with sourdough L. brevis AM7; bread 4, with 27% (vol/wt, 5 mg of protein/ml) P. vulgaris cv. Pinto water-soluble extract added; bread 5, fermented with sourdough L. brevis AM7 with 27% (vol/wt, 5 mg of protein/ml) P. vulgaris cv. Pinto water-soluble extract added. The formulas used for bread making are shown in Table 1.