Assessment of Lactobacillus spp. populations from tuba inoculated in different beverages

Abstract

This study isolated Lactobacillus spp. from tuba and inoculated in four selected canned beverages, beer, coffee, pineapple juice, and soft drink stored. Serial dilution and spread-plate methods were used to assess the population count of Lactobacillus isolates on Rogosa agar incubated in anaerobic condition for 48 hours. Lactobacillus counts were monitored in a 28-day sampling period together with the pH condition of the beverage used. Results showed that Lactobacillus spp. from tuba survived in four canned beverages with an acceptable viable count that ranged from log 5-6 CFU/ml and with a pH ranged from 3 to 4 at the end of the sampling period. Bacterial population count showed no significant difference in the different types of beverages, p=0.053>0.05. A medium positive correlation between the count of Lactobacillus spp. and pH in beverages was observed, rho (0.450). Thus, the Lactobacillus from tuba was able to survive in the different beverages during storage at room temperature, therefore implying that these beverages could be good vehicles for probiotics.