Sweet Potatoes as a Basic Component in Developing a Medium for the Cultivation of Lactobacilli

Abstract

A sweet potato medium (SPM) was formed with extract from baked sweet potatoes supplemented with 0, 4, or 8 g/L of each nitrogen source (beef extract, yeast extract, and proteose peptone #3) to form SPM1, SPM2, and SPM3 respectively. Lactobacilli MRS was used as control medium. Ten Lactobacillus strains containing an average of 2.34 ± 0.29 log CFU/mL were inoculated individually into batches of MRS, SPM1, SPM2, and SPM3. The growth patterns for the tested Lactobacillus strains growing in SPM2 and SPM3 were found to be similar to that in MRS. The average final population after 24 h of incubation in MRS, SPM2, and SPM3 reached 10.41 ± 0.35, 10.59 ± 0.27, and 10.72 ± 0.19 log CFU/mL respectively. SPM2 and SPM3 maintained higher pH values throughout the incubation period than MRS. These findings indicate that SPM2 can be a suitable medium for the growth of Lactobacillus and can provide an alternative at low-cost.