The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread

Table 5

Microbial properties of the different breads stored at 25°C.

Bread		Mold and yeast	E. coli	Coliform
Toast	CH	<10	—	<10
	CH-BCNF	<10	—	<10
	CH-BCNF- ZnO NPCs 0.5%	<10	—	<10
	CH-BCNF- ZnO NPCs 1%	<10	—	<10
	CH-BCNF- ZnO NPCs 2%	<10	—	<10
	Control	ND	ND	ND
Baguette	CH	<10	—	<10
	CH-BCNF	<10	—	<10
	CH-BCNF- ZnO NPCs 0.5%	<10	—	<10
	CH-BCNF- ZnO NPCs 1%	<10	—	<10
	CH-BCNF- ZnO NPCs 2%	<10	—	<10
	Control	ND	ND	ND
Sandwich-type	CH	<10	—	<10
	CH-BCNF	<10	—	<10
	CH-BCNF- ZnO NPCs 0.5%	<10	—	<10
	CH-BCNF- ZnO NPCs 1%	<10	—	<10
	CH-BCNF- ZnO NPCs 2%	<10	—	<10
	Control	2 × 10^3	—	<10

ND: not detection; —: no growth.