EFFECT OF LACTOBACILLUS BREVIS ISOLATED FROM NIGERIA’S TYPE II SOURDOUGH AS A STARTER CULTURE ON THE ORGANOLEPTIC QUALITY AND SHELFLIFE OF BREAD

In this study Lactobacillus brevis isolated from type II sourdough of Nigerian origin was used as a starter culture for the baking of bread. The study aimed at determining the effect of the microorganism on the organoleptic quality and shelf life of bread. Dough samples were started with Lactobacillus brevis and used to baked bread. The bread samples were subjected to organoleptic evaluation and shelf life studies. The results obtained show that the bread samples baked using Lactobacillus brevis had an overall acceptability score of 7.04±0.09 and compared favourably with baker’s yeast bread which had a score of 7.10±0.13 and commercial bread that scored 6.83±0.32. There was no significant difference in the overall acceptability of the three different samples (p ≥ 0.01). The Lactobacillus brevis bread had the highest minimum mould free shelf life of 4.33±0.33, while the baker’s yeast bread and commercial bread had minimum mould free shelf lives of 3.00±0.00 and 3.67±0.33 respectively. There was significant difference (p≤0.01) in the minimum mould free shelf life of Lactobacillus brevis bread compared to baker’s yeast bread and commercial bread. The Lactobacillus brevis bread had lower pH and higher titratable acidity values of 6.03±0.58 and 0.544±0.01 respectively compared to the baker’s yeast bread which had a pH of 6.50± 0.30 and the titratable acidity of 0.223±0.03 and the commercial bread which had pH of 6.67± 0.09 and titratable acidity of 0.227±0.03. Findings of this study implies that Lactobacillus brevis isolated from type II sourdough of Nigerian origin can be used as a natural preservative for bread without compromising the organoleptic quality of the bread. Keywords: Effect, Lactobacillus brevis, Isolated, Nigeria’s type II sourdough, Starter culture, Organoleptic quality, Shelflife, Bread.