Table 7. Antibacterial activity against foodborne pathogens of rye sourdough fermented by selected probiotic yeast

Starter		Bacillus cereus (CFU/g)		Staphylococcus aureus (CFU/g)
LAB	Yeast	Immediately after fermentation	Storage for 5 days at 25°C	Immediately after fermentation	Storage for 5 days at 25°C
Control (spontaneous fermentation)1)		4.0±0.7×1072)a	6.7±3.3×109a	6.3±1.2×106a	7.6±1.1×107a
P. pentosaceus OP91		5.4±1.8×105d	4.8±0.9×106e	8.0±0.9×103d	9.9±0.9×103f
	S. cerevisiae TM15	9.4±0.5×105c	9.8±2.6×106d	4.2±2.0×105b	2.4±0.4×106c
	P. kudriavzevii TM26	2.2±1.1×106b	3.5±1.1×107c	2.5±0.1×106a	6.0±3.3×106c
	K. marxianus TM39	1.1±2.4×107a	2.9±0.8×108b	5.3±3.5×106a	1.8±2.2×107b
P. pentosaceus OP91	S. cerevisiae TM15	6.5±3.6×104f	9.0±1.5×104g	9.9±4.3×103d	5.1±1.8×104e
P. pentosaceus OP91	P. kudriavzevii TM26	2.8±0.1×105e	8.7±4.0×105f	4.1±1.7×104c	8.8±3.0×104e
P. pentosaceus OP91	K. marxianus TM39	5.9±2.2×105d	1.6±0.7×106ef	8.2±3.9×104c	3.6±0.5×105d

The control sourdough is prepared through spontaneous fermentation by allowing wild yeasts and LAB to naturally inoculate the dough without the addition of specific starter cultures.
All values are means±SD (n=3). Different superscript letters (^a-g) in a column indicate significant differences at p<0.05 by Duncan’s multiple range test.
LAB, lactic acid bacteria.