Time MRS MS MSSM
pH Lactic acid bacteria cell population
Log10 (CFU/g)
pH Lactic acid bacteria cell population
log10 (CFU/g)
pH Lactic acid bacteria cell populationlog10 (CFU/g)
Before incubation 6.33 ± 0.03 6.60 ± 0.50 6.33 ± 0.03 6.60 ± 0.50 6.33 ± 0.03 6,60 ± 0.50
After 20h of incubation 4.38 ± 0.01 9.60 ± 0.65 3.58 ± 0.18 6.40 ± 0.60 4.14 ± 0.08 8.50 ± 0.80
a(MRS): Man, Rogosa and Sharpe broth used as reference
b(MS): Millet flour and salt (NaCl) in distilled water at the ratio [(2 + 0.5): 100 (w/v)]
c(MSSM): Millet flour and salt (NaCl) in distilled water at the ratio [(2+ 0.5): 100 (w/v)] followed by supplementation of the resulting solution with skimmed milk at the ratio 1:9 (v/v)
Table 2: Level of pH and lactic acid bacteria cell population in standard mediuma and millet flour based substrates b, c seeded with revitalized nisinogenic Lactococcus lactis subsp. lactis CWBI-B1426 before and after 20h of incubation at 30°C.
The data are the mean ± standard deviation from duplicate trials performed on different samples at different times.