Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at −5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of Rhizopus, Aspergillus, Penicillium and Mucor. A significant increase (p ≤ 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.

酵母是最古老的谷物发酵方法之一，主要用于烘焙，并已被证明可以提高微生物安全产品的生产。本研究调查了包装材料和储存条件对酵母面包的微生物质量和一些内在参数的影响。珍珠粟粉自然发酵72小时得到酸面团，用珍珠粟粉制作酸面团面包，而对照面包则用珍珠粟粉和酵母制成。面包样品用低密度聚乙烯和铝箔包装并储存在-5、4、6、28和37°C。细菌总数（log cfu/g）和真菌总数（孢子/g）随着储存温度和储存天数的增加而增加。根霉属、曲霉属、青霉属和毛霉属。 随着储存时间和储存温度的增加，观察到面包样品的 pH 值显着增加 ( p ≤ 0.05) 和水分含量降低。酵母发酵提高了微生物的质量并延长了面包的保质期。