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Table 3 Microbiological characteristics of ethnic artisan bread dough

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

Microorganisms

UPY

UPB

UPS

UPW

UPZ

Assessment criteria

Yeasts (UFC/g)

2.28.108

2.65.108

2.53.108

2.54.108

2.50.108

103;NF V08-59 [7]

LAB (UFC/g)

7.27.107

5.36.107

1.00.103

5.27.107

4.91.107

103; NF ISO 15,214 [8]

  1. UPY: Yagma production unit; UPB: Bissigui production unit; UPS: Saaba production unit; UPW: Wamtenga production unit; UPZ: Zongo production unit; and LAB: Lactic acid bacteria
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Journal of Ethnic Foods

ISSN: 2352-619X

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