B. subtilis was
cultivated in a Brain heart infusion broth (BHI) at 30 C over night.
Then the suspension of B. subtilis was heat-treated for 15 min. 80 C to
destroy vegetative cells so that only spores were left. The dough was
artificially contaminated by adding 5 104 spores of B. subtilis g1
into the mixing bowl. Wheat bread samples containing sourdough
prepared with P. pentosaceus KTU05-9 (moisture content of 65%) 10,
15 and 20% of the quantity of flour were prepared using a laboratory
baking device (automatic Germatic BM-2 oven, AFK, Hamburg,
Germany)