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. 2020 Aug 30;8(9):1322. doi: 10.3390/microorganisms8091322

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Microbiological analysis of the fresh pasta during a 40-day storage period at 4 °C. Panel (A): Semolina fresh pasta fortified with the chickpea sourdough, CS-p; panel (B): Conventional semolina fresh pasta CT-p; panel (C): Semolina fresh pasta added of 0.3% (w/w on a flour weight basis) calcium propionate, cP-p. LAB, lactic acid bacteria. ^a^–g Values (within the same microbial group and among all the pasta samples) with different superscript letters differ significantly (p < 0.05). The data are the means of three independent experiments ± standard deviations (n = 3).