Abstract

LACTIC ACID PRODUCTION USING WEISSELLA SPECIES ISOLATED FROM LEGUME-BASED FERMENTED BATTER

Gandhi Prachi R.*

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Abstract

Legumes are rice source of protein, carbohydrate and other nutrients. This study was conducted to evaluate production of lactic acid (LA) from Weissella spp. isolated from fermented legume-based batter using pigeon pea, green gram, chickpea and lima bean. Isolated strains from these were identified as W. confuse (V1), W. hellenica (T1), W. paramesenteroides (C1) and W. jogaejeotgali (Mu1). These strains exhibited strong growth and survival in MRS medium containing glucose and sucrose. The nature of growth curve for these strains in MRS medium was described using a modified Gompertz equation. The Weissella spp. showed shortest latency phase in both MRS-glu and - suc medium; but highest LA production obtained was 14 g/l in MRSglu medium by W. jogaejeotgali; while cell densities in mediums reached above 9 log cfu/g at 37 ˚C after 48 h. For the first time, isolation of Weissella have been reported from legume-based fermented batter. The enhanced production of LA represents a potential approach for increasing the use of Weissella for fermentation. However, biotechnological strategies and metabolic traits are equally important to be determined before its use as starter culture. Overall, this is an initial step for exploiting in situ microbial fermentation, implemented in preparing legume-based food.

Keywords: Weissella; legume flour; fermentation; lactic acid; growth curve modeling; fermented food.