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Table 1 Culture media and incubation conditions for enumeration

From: Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Microorganisms

Media

T (°C)

Duration (hours)

Incubation conditions

Yeasts

Sabouraud chloramphenicol (Sigma-Aldrich, USA)

30 °C

24–48

Aerobiosis

LAB

MRS (Sigma-Aldrich, USA)

30 °C

48

Anaerobiosis