Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread
Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and...
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| Veröffentlicht in: | Journal of food science and technology 2021-01, Vol.58 (1), p.52-61 |
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| creator | Martins, Itohan Ebunoluwa Shittu, Toafik Akinyemi Onabanjo, Oluseye Olusegun Adesina, Adebukola Dorcas Soares, Antonio Gomes Okolie, Pius Ifeanyi Kupoluyi, Abiodun Olajumoke Ojo, Oluwakemi Abosede Obadina, Adewale Olusegun |
| description | Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at −5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of
Rhizopus, Aspergillus, Penicillium
and
Mucor.
A significant increase (
p
≤ 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread. |
| doi_str_mv | 10.1007/s13197-020-04513-3 |
| format | Article |
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Rhizopus, Aspergillus, Penicillium
and
Mucor.
A significant increase (
p
≤ 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04513-3</identifier><identifier>PMID: 33505051</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Aluminum ; Baking ; Bread ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Fermentation ; Flour ; Food Science ; Fungi ; Low density polyethylenes ; Metal foils ; Microorganisms ; Millet ; Moisture content ; Nutrition ; Original ; Original Article ; Packaging ; Packaging materials ; Pennisetum glaucum ; Polyethylene ; Shelf life ; Sourdough ; Storage conditions ; Storage temperature ; Water content ; Yeasts</subject><ispartof>Journal of food science and technology, 2021-01, Vol.58 (1), p.52-61</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-f98c8c2389761445db3c45c6fbf8b0609b8c8e5fe9990917c279da2b1a596ebe3</citedby><cites>FETCH-LOGICAL-c474t-f98c8c2389761445db3c45c6fbf8b0609b8c8e5fe9990917c279da2b1a596ebe3</cites><orcidid>0000-0003-3900-5493</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7813917/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7813917/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33505051$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Martins, Itohan Ebunoluwa</creatorcontrib><creatorcontrib>Shittu, Toafik Akinyemi</creatorcontrib><creatorcontrib>Onabanjo, Oluseye Olusegun</creatorcontrib><creatorcontrib>Adesina, Adebukola Dorcas</creatorcontrib><creatorcontrib>Soares, Antonio Gomes</creatorcontrib><creatorcontrib>Okolie, Pius Ifeanyi</creatorcontrib><creatorcontrib>Kupoluyi, Abiodun Olajumoke</creatorcontrib><creatorcontrib>Ojo, Oluwakemi Abosede</creatorcontrib><creatorcontrib>Obadina, Adewale Olusegun</creatorcontrib><title>Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at −5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of
Rhizopus, Aspergillus, Penicillium
and
Mucor.
A significant increase (
p
≤ 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.</description><subject>Aluminum</subject><subject>Baking</subject><subject>Bread</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Food Science</subject><subject>Fungi</subject><subject>Low density polyethylenes</subject><subject>Metal foils</subject><subject>Microorganisms</subject><subject>Millet</subject><subject>Moisture content</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Packaging</subject><subject>Packaging materials</subject><subject>Pennisetum glaucum</subject><subject>Polyethylene</subject><subject>Shelf life</subject><subject>Sourdough</subject><subject>Storage conditions</subject><subject>Storage temperature</subject><subject>Water 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of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread</title><author>Martins, Itohan Ebunoluwa ; Shittu, Toafik Akinyemi ; Onabanjo, Oluseye Olusegun ; Adesina, Adebukola Dorcas ; Soares, Antonio Gomes ; Okolie, Pius Ifeanyi ; Kupoluyi, Abiodun Olajumoke ; Ojo, Oluwakemi Abosede ; Obadina, Adewale Olusegun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-f98c8c2389761445db3c45c6fbf8b0609b8c8e5fe9990917c279da2b1a596ebe3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Aluminum</topic><topic>Baking</topic><topic>Bread</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Fermentation</topic><topic>Flour</topic><topic>Food Science</topic><topic>Fungi</topic><topic>Low density polyethylenes</topic><topic>Metal 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bread</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2021-01-01</date><risdate>2021</risdate><volume>58</volume><issue>1</issue><spage>52</spage><epage>61</epage><pages>52-61</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at −5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of
Rhizopus, Aspergillus, Penicillium
and
Mucor.
A significant increase (
p
≤ 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>33505051</pmid><doi>10.1007/s13197-020-04513-3</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-3900-5493</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2021-01, Vol.58 (1), p.52-61 |
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| language | eng |
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| source | Springer Nature - Complete Springer Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Aluminum Baking Bread Chemistry Chemistry and Materials Science Chemistry/Food Science Fermentation Flour Food Science Fungi Low density polyethylenes Metal foils Microorganisms Millet Moisture content Nutrition Original Original Article Packaging Packaging materials Pennisetum glaucum Polyethylene Shelf life Sourdough Storage conditions Storage temperature Water content Yeasts |
| title | Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread |
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