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)
48
Anaerobiosis