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 watercontent 85%, very rich of total sugars 22 g/L and ash 0.8% and the proteinfraction 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.