Table 2.
The effect of fermentation types and temperature on microbiological properties of sourdough.
| LAB (log CFU/g) |
Yeast | pH | LAB | Yeast | pH | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sample | 0th h | 96th h | 0 th | 96th h | 0th h | 96th h | Sample | 0th h | 96th h | 0th h | 96th h | 0th h | 96th h | |
| Wheat flour samples | Whole wheat flour samples | |||||||||||||
| Type-1 | 1W30 | 2.60 ± 0.14 B,a | 9.57 ± 0.05 B,a | <2 B,a | <2 Ba | 6.19 ± 0.0 A,b | 3.87 ± 0.02 A,b | 1WW30 | 3.18 ± 0.08 B,a | 9.36 ± 0.12 B,a | 3.23 ± 0.06 B,a | <2 B,a | 6.32 ± 0.03 A,b | 3.98 ± 0.00 A,b |
| 1W25 | 3.04 ± 0.05 B,a | 9.08 ± 0.11 B,b | <2 B,a | <2 Ba | 6.29 ± 0.01 A,a | 3.98 ± 0.00 A,a | 1WW25 | < 2 B,b | 9.26 ± 0.09 B,a | 3.08 ± 0.08 B,a | <2 B,a | 6.47 ± 0.02 A,a | 4.12 ± 0.03 A,a | |
| Sample | 0th h | 24th h | 0th h | 24th h | 0th h | 24th h | Sample | 0th h | 24th h | 0th h | 24th h | 0th h | 24th h | |
| Type-2 | 2W30 | 9.28 ± 0.23 A,a | 11.59 ± 0.11 A,a | 6.80 ± 0.12 A,a | 7.99 ± 0.04 A,a | 5.91 ± 0.00 B,a | 3.83 ± 0.01 A,b | 2WW30 | 9.08 ± 0.12 A,a | 11.56 ± 0.04 A,a | 6.72 ± 0.02 A,a | 7.59 ± 0.04 A,a | 6.22 ± 0.00 B,b | 4.00 ± 0.01 A,b |
| 2W25 | 9.18 ± 0.03 A,a | 10.20 ± 0.27 A,b | 6.76 ± 0.15 A,a | 7.38 ± 0.06 A,b | 5.93 ± 0.02 B,a | 3.97 ± 0.03 A,a | 2WW25 | 8.74 ± 0.07 A,b | 10.11 ± 0.19 A,b | 6.53 ± 0.08 A,a | 7.30 ± 0.21 A,a | 6.32 ± 0.00 B,a | 4.18 ± 0.01 A,a | |
The mean value ± standard deviations of quadruplet analysis are given. LAB: lactic acid bacteria, CFU: colony-forming unit. A–B: Different uppercase letter in same column indicates effect of fermentation type at same temperature, a–b: different lowercase letter in same column indicates effect of temperature for same fermentation types (p < 0.05).