Table 2. The profile of total aerobic bacteria at genus level in frozen croissant dough

Bacteria	No. of isolates	Percent (%)
Bacillus pumilus	4	17.4
Bacillus cereus	3	13.0
Bacillus licheniformis	2	8.7
Bacillus amyloliluefaciens	2	8.7
Bacillus velezensis	2	8.7
Bacillus sonorensis	2	8.7
Aneurinibacillus aneurinilyticus	2	8.7
Bacillus safensis	1	4.3
Bacillus wiedmannii	1	4.3
Staphylococcus warneri	1	4.3
Staphylococcus gallinarum	1	4.3
Staphylococcus sciuri	1	4.3
Enterococcus mundtii	1	4.3