Sorghum Malt Extract as a Growth Medium for Lactic Acid Bacteria Cultures: A Case of Lactobacillus plantarum MNC 21

Table 2

Overall utilization of free amino nitrogen and total sugars by L. plantarum MNC 21 after 24 h (30°C) in MRS broth and malt extracts from different sorghum varieties.

Media	Rates of decrease in log phase		Overall utilization (%)
	Free amino nitrogen (mg/L/h)	Total sugars (g/L/h)	Free amino nitrogen	Total sugars
MRS broth	0.3^b ± 0.1	1.5^a ± 0.1	2.1^d ± 0.4	95.3^a ± 0.7
SESO 1	1.1^a ± 0.1	0.3^b ± 0.0	29.4^b ± 1.2	8.2^b ± 0.3
SESO 3	1.1^a ± 0.0	0.3^b ± 0.1	31.2^a ± 0.8	5.6^c ± 0.7
Epuripur	1.4^a ± 0.0	0.3^b ± 0.0	32.7^a ± 0.6	9.1^b ± 0.1
Eyera	0.9^a ± 0.0	0.3^b ± 0.1	24.9^c ± 1.1	5.0^c ± 0.5