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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