The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate cultivation medium, for Lactobacillus spp. growth, which main components would be wheat, maize, barley, and rye flours. The optimal temperature for Lactobacillus growth in new semi-solid fermentation (SSF) medium, water content, and pH of the medium were analyzed by the plate count method. It was established, that the highest bacteria counts were obtained from cultures conducted in the SSF medium with flours to water ratio of 1:1.5 with a natural pH of 6.0 at 37 °C. Subsequently, the growth kinetics of analyzed strains, in both MRS and the SSF media, were studied. The newly designed media contributed to the increased duration of selected Lactobacillus strains lag phase, which varied from 1.98 to 5.64; nevertheless, the maximum growth rate of the strains was two times higher in the SSF medium rather than in MRS, which also resulted in shorter generation time. The developed medium has the potential to become a new cost-efficient fermentation medium for Lactobacillus spp.
Keywords: Lactobacillus; cultivation; flours.