Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours

Table 1 Microflora in flour samples collected from mills located throughout Tunisia (Log CFU/g)

Sample	Company	Geographical origin	Mesophilic aerobic bacteria	Yeasts	Molds	Lactic acid bacteria
E1	Grands Moulins de Nabeul	Nabeul	1.89 ± 0.17^b	2.51 ± 0.11^a	< 1^*	1.68 ± 0.03^a
E5	Epis de Carthage	Sousse	1.72 ± 0.11^b	2.27 ± 0.20^a	< 1^*	1.16 ± 0.15^b
E6	RANDA	Tunis	1.89 ± 0.14^b	2.57 ± 0.17^a	< 1^*	1.67 ± 0.04^a
E7	Couscousseries du sud	Sfax	2.11 ± 0.24^a	2.41 ± 0.21^a	< 1^*	1.21 ± 0.07^b
E8	Epi d’or	Sousse	1.53 ± 0.12^c	0.30 ± 0.04^c	1.35 ± 0.12^a	0.17 ± 0.04^c
E11	AZIZA	Djerba	2.04 ± 0.21^a	1.27 ± 0.12^b	0.39 ± 0.07^b	0.30 ± 0.05^c

Each value represents the mean value standard deviation (SD) from two trials. a, b, and c represent significant (p < 0.05) differences in the same column. *counts < 1

ISSN: 1869-2044