Using Sweet Potatoes as a Basic Component to Develop a Medium for the Cultivation of Lactobacilli View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2016

AUTHORS

Saeed A. Hayek , Abolghasem Shahbazi , Salam A. Ibrahim

ABSTRACT

Sweet potatoes (Ipomoea batatas) were investigated as a basic component to develop a medium for the cultivation of lactobacilli. Extract from baked sweet potatoes was used to form a sweet potato medium (SPM) which was supplemented with 0, 4, or 8 g/L of each nitrogen source (beef extract, yeast extract, and proteose peptone #3) to develop SPM1, SPM2, and SPM3, respectively. The growth of Lactobacillus in SPM was compared to lactobacilli MRS. Low inoculums’ levels (2–2.5 log CFU/mL) were used to investigate the suitability of SPM to support the growth of Lactobacillus. Lactobacillus strains were individually inoculated into batches of MRS, SPM1, SPM2, and SPM3 then incubated at 37 °C. The growth of Lactobacillus was monitored using turbidity (OD at 610 nm), bacterial population (log CFU/mL), and pH values. Our results showed no significant differences (p < 0.05) in the maximum specific growth rates (μ max) of Lactobacillus strains growing in MRS, SPM2, and SPM3. After 24 h on incubation, Lactobacillus strains grown in SPM2, SPM3, and MRS reached averages of 10.59 ± 0.27, 10.72 ± 0.19, and 10.41 ± 0.35 log CFU/mL, respectively. Slower growth rates were observed in SPM1 with 1.57 ± 0.55 log CFU/mL less of bacterial populations than MRS. SPM2 and SPM3 maintained higher pH values throughout the incubation period compared to MRS. Therefore, these findings indicated that SPM2, containing 12 g/L of nitrogen sources, is suitable for the growth of Lactobacillus, and SPM2 could be used as an alternative low-cost medium. More... »

PAGES

157-164

References to SciGraph publications

Book

TITLE

Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology

ISBN

978-3-319-19922-1
978-3-319-19923-8

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-3-319-19923-8_15

DOI

http://dx.doi.org/10.1007/978-3-319-19923-8_15

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1020399901


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