This study investigates the effect of the growth factors addition to carob pods syrup obtained by hot extraction at 5% for the production of lactic acid by Lactobacillus plantarum. Five fermentations were carried out by culture of Lb. plantarum in carob syrup. The fermentation control conducted in carob syrup (CS), fermentation characterized by addition of 10 g.L-1 of beef extract, culture enriched by 10 g.L-1 of beef extract and 5 g.L-1 of yeast extract, fermentation supplemented by theses two compnents and 2 g.L-1 of K2HPO4 and finally the fermentation treated by theses three substances and 2 g.L-1 of triammonium citrate. During the fermentation time, a significant growth of Lb. plantarum was observed in carob syrup enriched by different components of MRS. The optical density evolves from 4.56 to 13.87 after 24 h of growth. The highest value of lactic acid 49.34 g.L-1 was obtained in carob syrup enriched by 10 g.L-1 of beef extract followed by carob syrup supplemented by all components 46.29 g.L-1, then carob treated by all components except triammonium citrate 43.64 g.L-1, and carob enriched by beef and yeast extracts 40.6 g.L-1, finally fermentation control 14.69 g.L-1. The carob syrup enriched by 10g.L-1 of beef extract seems to be a good medium for lactic acid production by Lb. plantarum.

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