## 2 Results
### Microbial spoilage  
The examination of rope and mold spoilage was conducted through macroscopic observations during bread storage, and the results are presented in Table 3. The BFJ exhibited the highest resistance in both types of spoilage (\(p<0.05\)) compared to all the other samples and was preserved until the 13 th day. The BUFJ was preserved for 10-11 days, while the CB was spoiled on day 7. The high organic acid load of the BFJ positively influenced the resistance of this sample regarding spoilage, as was expected. Lactic and acetic acid are organic acids well known for their antibacterial and antifungal activities [20].  
Minor organic acids such as formic, n-valeric and caproic acid were also detected in the BFJ sample, delivering additional protection to the bread.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{\
\begin{tabular}{c} **Bread** \\ **Sample** \\ \end{tabular} } & \multirow{2}{*}{**pH**} & \multicolumn{2}{c}{**TTA**} & \multirow{2}{*}{
\begin{tabular}{c} **SLV** \\ **(mL/B)** \\ \end{tabular} } & \multicolumn{4}{c}{**Organic Acids (g/kg Bread)**} & \\  & & & **NaOH** & & & **Lactic** & **Acetic** & **Formic** & **n-Valeric** & **Caproic** \\ \hline BUFJ & 4.55 \(\pm\) 0.03 b  & 7.25 \(\pm\) 0.06 a  & 2.55 \(\pm\) 0.05 a  & 2.49 \(\pm\) 0.08 b  & 0.87 \(\pm\) 0.02 b  & 0.05 \(\pm\) 0.01 b  & tr \\ BFJ & 4.41 \(\pm\) 0.04 c  & 9.82 \(\pm\) 0.05 a  & 2.53 \(\pm\) 0.04 a  & 2.91 \(\pm\) 0.05 a  & 1.23 \(\pm\) 0.02 a  & 0.11 \(\pm\) 0.01 a  & 0.12 \(\pm\) 0.01 a  & 0.12 \(\pm\) 0.01 a  & 0.05 \(\pm\) 0.01  \\ CB & 4.76 \(\pm\) 0.03 a  & 6.32 \(\pm\) 0.05 c  & 2.57 \(\pm\) 0.05 a  & 2.22 \(\pm\) 0.06 c  & 0.68 \(\pm\) 0.02 c  & tr & tr \\ \hline \hline \end{tabular}  
* BUFJ: bread containing sourdough produced with 30\% informed Cornelian cherry juice; BFJ: bread containing sourdough produced with 30\% fermented Cornelian cherry juice; CB: control bread made with 30\% wild microflora sourdough; TTA: total tittatable acidity; SLV: specific load volume; tr: traces (<0.01 g/Kg). Different superscript letters in a column indicate statistically significant differences (ANOVA, [PERSON]’s multiple range test, \(p<0.05\)).  
\end{table}
Table 2: Physicochemical characteristics of breads made with sourdoughs prepared with freeze-dried, free and immobilized _L. plantarum_ ATCC 14917 and of the control sourdough.  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Bread Sample** & **Mold spoilage** & **Rope spoilage** \\ \hline \multicolumn{3}{c}{**Days**} \\ \hline BUFJ & 11 \(\pm\) 0.5 b  & 10 \(\pm\) 0.5 b  \\ BFJ & 13 \(\pm\) 0.5 a  & 13 \(\pm\) 0.5 a  \\ CB & 7 \(\pm\) 0.5 c  & 7 \(\pm\) 0.5 c  \\ \hline \hline \end{tabular}  
* BUFJ: bread containing sourdough produced with 30\% informed Cornelian cherry juice; BFJ: bread containing sourdough produced with 30\% fermented Cornelian cherry juice; CB: control bread made with 30\% wild microflora forlora soundough. Different superscript letters in a column indicate statistically significant differences (ANOVA, [PERSON]’s multiple range test, \(p<0.05\)).  
\end{table}
Table 3: Evaluation of mold and rope spoilage in the sourdough bread samples.