The main aim of this present study was the isolation and characterization of lactic acid bacteria from carob pods. A total of 6 isolates of lactic acid bacteria were screened and was identified from carob pods as Lactobacillus curvatus, Streptococcus diacetylactis, Streptococcus feacalis, Streptococcus mitis and Streptococcus thermophilus. This identification was based on phenotypic characters and the API system. Lactobacillus curvatus was shown to produce a high amount of acidity, why it is used for studying the kinetics of growth and acidification of carob pods syrup. The carob pods syrup which has been the subject of our work has a high water content 85%, very rich of total sugars 22 g/L and ash 0.8% and the protein fraction is considerable 0.25%. This study was designed not only to evaluate the potential of carob extract for lactic acid production but also to determine the effect of alternative addition of Sodium Acetate and Tween 80 on lactic acid fermentation. The results clearly indicated that the highest amount of biomass and lactic acid were obtained with the carob enriched with sodium Acetate and Tween 80.
Hariri A, Ouis N, Bouhadi D