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Table 7 Microbiological stability analysis of breads produced

From: Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Formulations SDAa PCA (colonies) MCC (Bacillus)
F1 Yeast  > 300 0
F2 Yeast  > 300 0
F3 Yeast 80 0
F4 Yeast 0 0
F5 Yeast  > 300 0
F6 Yeast 0 0
RC (F7) Yeast  > 300 0
AC (F8) Yeast  > 300 0
  1. SDA Sabouraud dextrose agar, PCA plate count agar, MCC MacConkey agar. F formulation, RC relative control, AC absolute control
  2. aYeast: fungi shape, > 300 colonies: high colony concentration