Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life

Alireza Sadeghi; Fakhri Shahidi; Ali Mortazavi; Mahdi Nassiri Mahallati

doi:10.5897/AJB08.464

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life

Alireza Sadeghi 1*, Fakhri Shahidi 1, Ali Mortazavi1 and Mahdi Nassiri Mahallati2

1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. 2Department of Plant Breeding, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Email: [email protected]

Article Number - 5845EBB9122
Vol.7(18), pp. 3346-3351 , September 2008
https://doi.org/10.5897/AJB08.464

Accepted: 22 July 2008
Published: 17 September 2008

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