Effect of Lactobacillus brevis - based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast leavened bread during storage.

Bread is one of the principal components of the human diet, but it generally undergoes staling process and microbial contamination within few days from its production. The aim of the study was to investigate on the effects of wheat bran and of a Lactobacillus brevis based-bioingredient (LbBio), obtained after 18 h growth in flour-based medium, on microbiological, physico-chemical and textural quality of yeast leavened bread (WWB) during storage.